Strawberry and curd terrine with a crispy layer

Ingredients:

• 1 and 1/4 teaspoons unflavored powdered gelatin
• 1/4 cup hot water
• 0.9 kg strawberries, peeled (0.7 kg chopped, 0.2 kg whole berries)
• 1/3 cup + 2.5 tbsp granulated sugar
• 2 tsp grated lemon zest + juice of 1 lemon
• 220 g mascarpone (about 1 cup), room temperature
• 220 g of cream cheese, room temperature
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups small pretzels with salt
• A pinch of salt
• 90 g unsalted butter, melted

Preparation:

1. In a small bowl, pour hot water over the gelatin and stir until completely dissolved; let cool. In a large bowl, combine the sliced ​​strawberries, 1/3 cup sugar, and 1.5 tablespoons lemon juice. Let sit, stirring occasionally, until the strawberries release their juices, about 15 minutes. Then stir in the dissolved gelatin.
2. Meanwhile, in a large bowl, beat the mascarpone, cream cheese, and powdered sugar with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat for another 1 minute.
3. Line a 22 x 12 cm loaf pan with plastic wrap. In a food processor, pulse the pretzels and 2 tablespoons of sugar until finely ground. Drizzle with melted butter and pulse well. Spread the mascarpone mixture into the prepared pan and smooth the surface. Spread the crushed pretzel mixture evenly on top, then spread the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate for about 6 hours.
4. Make the strawberry sauce. In a blender, puree the strawberries with the remaining 0.5 tablespoons of sugar and the remaining lemon juice until smooth.
5. Before serving, invert the terrine onto a serving platter and arrange it on a plate. Top with strawberry sauce.