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Strawberry ice cream terrine with chocolate crisp (traditional method & Thermomix)

Prep Time 30 minutes + resting time
Total Time 30 mins
Racing: , ,
Difficulty: intermediate
Servings: 10
Description

Perfect for hot summer days or to keep in the freezer for impromptu visits, this strawberry ice cream terrine is both elegant and easy to prepare. Inspired by a strawberry mousse, it can be made with other seasonal fruits such as raspberry, mango or blueberry. The chocolate crunch adds an irresistible texture that contrasts wonderfully with the icy sweetness of the parfait.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for a 1.3 l mould
  • For the crunch
  • 200 g of chocolate ((black, milk or white))
  • 40 g cornflakes
  • 50 g almonds (sliced or coarsely chopped)
  • For the iced parfait
  • 500 g of strawberries
  • 4 c. to c. vanilla sugar
  • 100 g of sugar
  • 700 g double cream (min. 30 % MG)
  • For the crunchy icing
  • 100 g of chocolate ((black, milk or white))
  • 20 ml neutral oil
  • Strawberries fresh for decoration (or marshmallows)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Prepare the crisp :
    Melt the chocolate in a bain-marie. Add the cornflakes and almonds and mix to coat well. Spread the mixture on a sheet of baking parchment and leave to cool.
    2. Prepare the strawberry coulis:
    Wash the strawberries. Heat two thirds of them with the vanilla sugar and sugar until the sugar has dissolved. Blend to a purée and leave to cool.
    3. Prepare the cream:
    Whip the cream until stiff. Gently fold into the strawberry purée. Finely chop the remaining third of the strawberries and set aside.
    4. Assemble the terrine :
    Line a cake tin with cling film. Alternate layers of strawberry mousse, crisp and chopped strawberries. Close tightly with the cling film.
    Place in the freezer for at least 5 hours (or overnight).
    5. Finish :
    Unmould the terrine. Melt the chocolate with the oil to obtain a fluid glaze. Coat the terrine and decorate with fresh strawberries. Leave to stand for 15 to 30 minutes at room temperature before serving.

    THERMOMIX® METHOD
    Preparation - Thermomix method
    - Chop the almonds: 2 sec / speed 6. Put to one side.
    - Chop the chocolate: 5 sec / speed 10. Scrape, then melt for 3 mins / 60°C / speed 1. Add the cornflakes and almonds and mix for 20 sec / reverse / speed 1. Spread out and set aside.
    - Insert the whisk attachment. Pour the cream into the bowl and whisk for 1 to 2 minutes on speed 3.5. Set aside to cool.
    - Blend the strawberries, sugar and vanilla sugar: 10 sec / speed 6. Fold the purée into the whipped cream.
    - Assemble the terrine, alternating mousse, crisp and chopped strawberries. Freeze for at least 5 hours.
    - For the glaze: chop the chocolate for 5 seconds on speed 8, then melt for 3 minutes at 50°C on speed 2 with the oil. Coat the terrine and decorate.
Read it online: https://auxdelicesdecaroline.com/en/recipe/terrine-glacee-a-la-fraise-avec-croustillant-au-chocolat-methode-traditionnelle-thermomix/