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Black currant terrine

Discover the balance of blackcurrant sorbet inside the recipe: Black Currant Terrinepresented in the new Profiber Stab 5 mini-recipe booklet . This innovative product enhances the texture and consistency of the delicious sorbet, while the Adamance puréewhile the Adamance puree brings a fruity flavor that will delight your palate with energetic, intense and refreshing notes. In addition, to embellish 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 flavors and textures, we invite you to download our Profiber Stab 5 mini recipe booklet that you can download directly from the button below.

PROFIBER STAB 5 RECIPE BOOK

Black currant terrine

A blackcurrant terrine including a blackcurrant sorbet stabilized with Profiber Stab 5 and the choice of one of Adamance’s best fruit purees.

Ingredients

Black currant sorbet (for 1 kg)
- 225g - Water
- 120g - Sugar
- 60g - Glucose powder 33DE
- 40g - Dextrose
- 5g - Profiber Stab 5
- 550g - Black currant puree
Yogurt Marshmallow
- 90g - Water (1)
- 20g - Albuwhip
- 450g - Sugar
- 100g - Liquid glucose 40DE
- 200g - Water (2)
- 100g - Yopols
- 120g - Gelatin dough

Prepared by

Black currant sorbet
1. Mix the liquids and heat to 30 °C.
2. Add the previously mixed solids and pasteurize.
3. When the mixture is cold, add the puree and blend.
4. Let stand for 12 hours in cold and butter.
Yogurt Marshmallow
1. Mix the water (1) and the Albuwhip and blend for one minute.
2. Whip to the point of meringue.
3. In a saucepan, mix the sugar, glucose and water (2) and bring to 130 °C. Add the gelatine mass and mix well.
4. Slowly pour the syrup into the meringue and continue whipping until it reaches 50 °C. Turn 30 seconds more and pour the mixture into a previously greased frame.
5. Sprinkle the Yopols on top of the marshmallow so that it does not get wet.
6. Let stand for 48 hours outside the refrigerator.
7. Cut into desired shape and coat with Yopols.

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