Strawberry Curd Terrine with Crispy interlayer

This amazing dessert is prepared quite simply and quickly and it turns out not only tasty, but also spectacular when served on the table. Its basis is the curd mass from a mixture of cream cheese cream and mascarpone, whipped with powdered sugar, vanilla and lemon zest. It is densely thickly laid in a rectangular shape for baking, top covered with a mass of crushed salted crackers (pretzels) with sugar, and the final layer is strawberry jelly with lots of slices of fresh berries. After solidification in the terrine is flipped onto the dish so that the strawberry jelly became its base, and poured with fresh sauce клубники. Photo Strawberry-curd terrine with a crispy layer Time: 6hour. 30 min. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 and 1/4 tsp no gelatin powder
  • 1/4 Art. hot water
  • 0.9 kg strawberries, peeled (0.7 kg. chopped, 0.2 kg. whole berries)
  • 1/3 Art. + 2.5 tbsp. l granulated sugar
  • 2 tsp grated lemon zest + juice of 1 lemon
  • 220 gr mascarpone (approximately 1 tbsp.), room temperature
  • 220 gr cream cheese, room temperature
  • 3/4 Art. powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp. small pretzels with salt
  • A pinch of salt
  • 90 gr. unsalted butter, melted

Recipes with similar ingredients: mascarpone cheese, pretzel, icing sugar, strawberries, gelatin

Recipe preparation:

  1. Pour gelatin in a small bowl with hot water and mix. until it is completely dissolved; let cool. Mix in a large bowl chopped strawberries, 1/3 tbsp. sugar and 1.5 tbsp. l lemon juice. Let stand, stirring occasionally, until the strawberries are empty juice, about 15 minutes. Then mix dissolved gelatin.
  2. Meanwhile, in a large bowl, mix with a mixer at medium speed. whisk mascarpone with cream cheese and icing sugar until getting lush mass, about 2 minutes. Add vanilla and lemon zest and beat for another 1 minute.
  3. Cover the bread pan with a plastic film size 22×12 see. In a food processor, chop pretzels with salt and 2 tbsp. l sugar to a fine crumb. Drizzle with melted butter and beat well. Put the mass of mascarpone into the prepared form; smooth the surface. Spread the mixture evenly on top of chopped pretzels, then lay out evenly strawberry-gelatin mixture. Cover with plastic wrap and refrigerate for about 6 hours.
  4. Make strawberry sauce. In a blender, chop strawberries with the remaining 0.5 tbsp. l sugar and remaining lemon juice until obtaining a homogeneous mass.
  5. Before serving, turn the terrine onto a dish and lay it out. From above pour strawberry sauce.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: