Crab Terrine on Mango Cream


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Ingredients for 15 portions
  • For the crab terrine
  • 150 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 200 g Crab meat, pureed
  • 20 g Crab butter
  • 2 Gelatine sheets à 3 g
  • Salt
  • Pepper
  • Brandy
  • 100 g Crab meat, coarsely chopped
  • For the mango cream
  • 100 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 250 g Mango puree
  • 50 g Sugar
  • Lemon juice
Method
1.

For the crab terrine: lightly whip the cold QimiQ Whip until completely smooth and ensure that the complete mixture is incorporated (especially from bottom and sides of bowl).

2.

Add the pureed crab meat, crab butter, dissolved gelatine and seasoning and continue to whisk at top speed until the required volume has been achieved.

3.

For the mango cream: lightly whip the cold QimiQ Whip until completely smooth and ensure that the complete mixture is incorporated (especially from bottom and sides of bowl).

4.

Add the mango puree, sugar and lemon juice and continue to whisk at top speed until the required volume has been achieved.