Crab Terrine on Mango Cream

Preparation

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 gelatin and seasoning and continue to whisk at top speed until the required volume has been achieved. Fold in the chopped crab meat. Line a small loaf tin or terrine mold with cling film, pour in the terrine mixture and chill for at least 4 hours (preferably overnight).
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.