Saturday, November 20, 2010
I recently went to Melbourne for a business trip by plane. Each time I fly, I have to have something to read on the plane to distract me from the odd unpleasant experience especially on small planes. Grab the latest Cuisine Magazine and this recipe caught my attention - Chocolate Terrine! I have heard of savoury type terrines but sweet terrines is really the first I have heard of. Also, the picture of the terrine looks divine...can't wait to try it. The process is very simple and very quick to complete. Only thing is once completed, it has to be chilled overnight to let it set. The original recipe had coffee bean anglaise as a side, but with fresh strawberries in season, I thought I would serve it with strawberries instead. For all those who have not tried a chocolate terrine...this dessert taste like a rich version of a chocolate mud cake:) Recipe as per below - enjoy!
Chocolate Terrine (Adapted from Cuisine Magazine November 2010 issue, by chef Martin Bosley)
250g unsalted butter, chopped
250g caster sugar
250g 70% dark chocolate, chopped
1 tablespoon flour
1) Preheat oven to 180C. Place the butter in a deep bowl. Pour the sugar over the butter, then place the chocolate on top (this is so the butter and sugar dissolve and line the bowl, preventing the chocolate from sticking.) Place the bowl over the saucepan of barely simmering water, ensuring the bowl doesn't touch the water, until the chocolate has melted, then remove from heat. Transfer the mixture to an electric mixer with the whisk attachment fitted.
2) In a separate bowl, whisk the eggs with the flour. With the mixer running, pour the egg mixture into the chocolate and continue to whisk until the mixture becomes smooth and shiny.
3) Line a terrine or loaf tin with baking paper and pour in the chocolate mixture. Cover with a lid or tinfoil and place in a deep roasting dish. Pour in water halfway up the sides of the terrine or tin and place in the oven for 1.5 hours, until it is slightly glossy in the centre. Refrigerate overnight to set.
250g fresh strawberries, stem removed and halved
1 tablespoon caster sugar
1 tablespoon brandy
1) Place ingredients in a deep bowl and mix them together until all incorporated.
2) Wrap bowl with plastic wrap and chill in the refrigerator for 1-2 hours
3) Serve with chocolate terrine
Posted by Private Kitchen Journey at 4:01 PM