Recipe Card
Frozen Peach and Orange Blossom Terrine
Preparation
20 mins
Refrigeration
At least 6 hours
Ingredients
Preparation
Whip the fresh cream with an electric mixer until stiff peaks form.
In a bowl, mix the mascarpone with the honey, vanilla, and orange blossom water.
Peel and pit the fruits. Quickly cut them into pieces, then blend them with a mixer or blender, pour into the mascarpone cream and mix.
Gently fold this mixture into the whipped cream with a spatula.
Crumble 6 Biscuiterie de Provence navettes into the cream, more or less coarsely. Pour half of this cream into another bowl. Add the cocoa powder and mix.
Line the entire inside of a small terrine* with cling film. Pour the cream from the first bowl into it, leveling with a spatula.
Then gently add the cocoa cream to avoid mixing the two creams. Level.
Place the terrine in the freezer for at least 4 hours before unmolding it onto a serving dish. Remove the cling film. Decorate with crushed navettes, and a drizzle of honey.
Wait about fifteen minutes, then cut into portions and serve.
* for a loaf pan, you will need to double the recipe proportions
