
Ingredients
For 15 portions
For the crab terrine
250g
QimiQ Whip Pastry Cream, chilled
200g
Crab meat, pureed
30g
Crab butter
2
Gelatine sheets à 3 g
1pinch(es)
Salt
1pinch(es)
Pepper
1dash of
Brandy
100g
Crab meat, coarsely chopped
For the mango cream
250g
QimiQ Whip Pastry Cream, chilled
250g
Mango puree
20g
Sugar
1ea
Lemon(s), juice only
1pinch(es)
Salt
1pinch(es)
Cayenne pepper
Preparation
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).
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.
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).
Add the mango puree, sugar and lemon juice and continue to whisk at top speed until the required volume has been achieved.