Strawberry and curd terrine with a crispy layer

Votes: 2

Time: 6 hours 30 minutes
Complexity: easily
Servings: 6 - 8

This amazing dessert is quick and easy to make, and it's not only delicious but also impressive when served. Its base is a curd mixture of cream cheese and mascarpone, whipped with powdered sugar, vanilla, and lemon zest. It's pressed into a thick, tight layer in a rectangular baking dish, topped with crushed saltine crackers (pretzels) and sugar, and finished with a layer of strawberry jelly studded with chunks of fresh berries. After setting in the refrigerator, the terrine is inverted onto a serving plate, allowing the strawberry jelly to become its base, and topped with a fresh strawberry sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 teaspoons unflavored powdered gelatin
1/4 cup hot water
0.9 kg strawberries, peeled (0.7 kg chopped, 0.2 kg whole berries)
1/3 cup + 2.5 tbsp granulated sugar
2 tsp grated lemon zest + juice of 1 lemon
220 g mascarpone (about 1 cup), room temperature
220 g of cream cheese, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups small pretzels with salt
A pinch of salt
90 g unsalted butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mascarpone cheese, pretzel, powdered sugar, strawberry, gelatin

Cooking the dish according to the recipe:

In a small bowl, pour hot water over the gelatin and stir until completely dissolved; let cool. In a large bowl, combine the sliced strawberries, 1/3 cup sugar, and 1.5 tablespoons lemon juice. Let sit, stirring occasionally, until the strawberries release their juices, about 15 minutes. Then stir in the dissolved gelatin.
Meanwhile, in a large bowl, beat the mascarpone, cream cheese, and powdered sugar with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat for another 1 minute.

Line a 22 x 12 cm loaf pan with plastic wrap. In a food processor, pulse the pretzels and 2 tablespoons of sugar until finely ground. Drizzle with melted butter and pulse well. Spread the mascarpone mixture into the prepared pan and smooth the surface. Spread the crushed pretzel mixture evenly on top, then spread the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate for about 6 hours.
Make the strawberry sauce. In a blender, puree the strawberries with the remaining 0.5 tablespoons of sugar and the remaining lemon juice until smooth.
Before serving, invert the terrine onto a serving platter and arrange it on a plate. Top with strawberry sauce.

Categories:

recipe / Summer dishes / Desserts / Jelly / Cakes / Fruit desserts / Food Network - recipes