Pistachio and Strawberry Terrine

1.

Place strawberries, sugar and cornflour into mixing bowl and cook 6min/100C/speed 3 with MC removed. Set aside.

2.

Place cream, milk, yolks and castor sugar into clean, dry mixing bowl and cook 7 min/80C/speed 4.

Then cook 1 min/90C/speed 4.

3.

Pour approximately half of cream mixture into strawberry mixture and stir through until colour is even. Pour into flat tray and cool.

4.

Add pandan paste and almond essence to remaining cream mixture and mix 15 sec/speed 6. Pour into a flat tray and cool.

5.

Place both trays into freezer for 4 hours.

6.

Break up strawberry ice-cream and place chunks into mixing bowl. Blend for up to 1 min/speed 6-7 or until well churned. Half fill a straight sided loaf tin and place into freezer.

7.

Break up pandan ice-cream and place chunks into mixing bowl. Blend for up to 1 min/speed 6-7 or until well churned. Place on top of strawberry icecream, cover and freeze until solid (several hours or overnight).

8.

Place into fridge for at least 30 minutes before unmoulding and serving with additional strawberries and/or chopped pistachios. Try garnishing with Pashmak (Turkish Fairy floss) in either rose or pistachio flavour.