Blackcurrant Terrine

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Discover the balance of blackcurrant sorbet in the recipe: Blackcurrant Terrine, introduced in the new Profiber Stab 5 mini recipe booklet. This innovative product enhances the texture and consistency of the delicious sorbet, while the Adamance puree brings a fruity taste that will delight your palate with energetic, intense and refreshing notes. In addition, to garnish the presentation and add a crunchy touch to the recipe, we would like to highlight the integration of Yopols as a topping, a product from our Wet Proof Crispies range that provides a crunchy texture that contrasts perfectly with the softness of the terrine.

If you want to explore more ice cream and sorbet recipes and surprise yourself with incredible combinations of flavours and textures, we invite you to download our Profiber Stab 5 mini recipe booklet which you can download directly from the button below.

Blackcurrant Terrine

A blackcurrant terrine including a blackcurrant sorbet stabilised with Profiber Stab 5 and a selection of one of Adamance's best fruit purées.

Ingredients
  

Blackcurrant sorbet (for 1 kg)

  • 225 g Water
  • 120 g Sugar Sosa Ingredients
  • 60 g Glucose powder 33 DE Sosa Ingredients
  • 40 g Dextrose powder Sosa Ingredients
  • 5 g Profiber Stab 5 Sosa Ingredients
  • 550 g Blackcurrant purée Adamance

Yoghurt marshmallow

  • 90 g Water (1)
  • 20 g Albuwhip Sosa Ingredients
  • 450 g Sugar Sosa Ingredients
  • 100 g Liquid glucose Sosa Ingredients
  • 200 g Water (2)
  • 100 g Yopols Sosa Ingredients
  • 120 g Gelatine mass

Instructions
 

Blackcurrant sorbet

  • Mix the liquids and heat to 30 ºC.
    225 g Water
  • Add the previously mixed solids and pasteurize.
    120 g Sugar, 60 g Glucose powder 33 DE, 40 g Dextrose powder, 5 g Profiber Stab 5
  • When the mixture is cold, add the purée and blend.
    550 g Blackcurrant purée
  • Chill for 12 hours and churn.

Yoghurt marshmallow

  • Mix the water (1) with the Albuwhip and blend for one minute.
    90 g Water (1), 20 g Albuwhip
  • Whip to stiff peaks.
  • In a pan, mix the sugar, glucose and water (2) and heat to 130 ºC. Add the gelatine mass and mix well.
    450 g Sugar, 200 g Water (2), 120 g Gelatine mass
  • Pour the syrup slowly into the meringue and continue to whip until it reaches 50 ºC. Continue for 30 seconds more and then pour the mixture into a greased cooking form.
    100 g Liquid glucose
  • Sprinkle Yopols on top of the marshmallow to stop it from becoming moist.
    100 g Yopols
  • Leave to rest for 48 hours out of the fridge.
  • Cut into the desired shape and coat in Yopols.
    100 g Yopols
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