2 pints strawberries, divided in 2 equal parts
1 can guava shells
1 ounce gelatine
4 ounces (½ cup) strawberry liqueur
4 ounces (½ cup) heavy cream
1 8-ounce container sour cream
powdered sugar
white wine or water

Pick over strawberries and remove hulls. Purée guava shells and 1 pint of berries in food processor or blender.

Soften gelatine in strawberry liqueur. Add heavy cream to berry purée, then add gelatine. Pulse or blend to mix.

Line a terrine mould (you may use a 9 x 5 inch, or similar, loaf pan) with plastic wrap; pour in half of the purée.

Place a layer of whole or sliced strawberries on top (reserve a handful of berries for garnish and pour remaining purée over them. Tap entire mould on table gently several times to remove any air bubbles.Cover with plastic wrap and refrigerate 8 to 10 hours until set.

Blend sour cream with sugar until it's as sweet as you like; thin the mixture with a little white wine or water if you like. Remove terrine from mould, then slice thinly. Place a slice on each place, place some sauce on one corner and garnish with reserved strawberries, sliced.

Recipe from Caribbean room of Sheraton Royal Biscayne
(Tropical Fruit News Aug/Sept. '89)

DATE: July 1991

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