Passion Fruit Terrine With Fried Strawberries

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Passion Fruit Terrine With Fried Strawberries

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Ingredients

Ingredients for 12 Servings

For the Passion Fruit Mousse

  • 1½ 350 ml Passion fruit juice
  • 4 Sheets gelatin
  • 3 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • 4 tsp 2 cl Cointreau
  • 1 cup 250 ml Whipped cream

For the Yogurt Mousse

  • ⅔ cup 150 ml Yogurt
  • ¼ cup 30 g Confectioner’s sugar
  • 4 tsp 2 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 3 Sheets gelatin
  • ⅔ cup 150 ml Whipped cream

For the Fried Strawberries

  • 12 Strawberries with stems
  • 6 tbsp 50 g Flour
  • Dash of salt
  • ½ tbsp Confectioner’s sugar
  • 2 tsp 1 cl Sunflower oil
  • 1 Egg yolk
  • ¼ cup 50 ml White wine
  • 2 tsp 1 cl Strawberry liqueur
  • 1 Egg white
  • 4 tsp 20 g Granulated sugar
  • Strawberry purée
  • Confectioner’s sugar and
  • Mint to garnish
  • Oil for frying

Instructions

  • For the passion fruit mousse, add cold water to the gelatin.
  • Warm about 100ml of passion fruit juice.
  • Remove excess water from the gelatin, dissolve in the juice, and then add to the rest of the passion fruit juice.
  • Flavor with Cointreau and mix over an ice bath until the juice begins to gel slightly.
  • Beat the egg white to stiff peaks with the granulated sugar and fold in along with the whipped cream.
  • Fill the terrine mold with the mousse and chill for 1 hour.
  • For the yogurt mousse, mix yogurt with confectioner’s sugar.
  • Warm Cointreau and orange juice.
  • Dissolve the moistened gelatin in it.
  • Mix into the yogurt.
  • Fold in the whipped cream.
  • Spread the yogurt mousse on top of the passion fruit mousse and chill for another 3 hours.
  • For the batter, mix flour, salt, sugar, and oil.
  • Mix in the egg yolks.
  • Add the white wine and strawberry liqueur and mix everything to a smooth batter.
  • Beat egg whites to stiff peaks with sugar and fold into the batter.
  • In a small, deep pan, heat a good amount of oil.
  • Hold the washed strawberries by the stem or on a toothpick, dip into the batter, then fry until golden.
  • Let drain well on paper towels.
  • Remove the terrine from the mold and portion onto places.
  • Surround each with strawberry purée and place a halved strawberry on top.
  • Garnish with confectioner’s sugar and mint.
  • Garnish Recommendation: add nougat ice cream (see p.
  • or coconut ice cream (see p.
  • 354)
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Course; Fruit
Cuisine; Austria / European