Festive Sweet Terrine

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Festive Sweet Terrine
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Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 5 h. 25 min.
Ready in

Ingredients

for
6
For the biscuit
2 eggs
1 tablespoon Vanilla sugar
¼ cup sugar
0.333 cup flour
½ cup melted butter
For the white cream
2 egg yolks
½ cup powdered sugar
1 organic Orange zest
cup Maraschino liqueur
1.333 cups Ricotta cheese
cup cream (30% fat, whipped)
1 cup mixed Candied fruit (finely chopped)
For the chocolate cream
¼ cup sugar
2 egg yolks
½ cup Dark chocolate (at least 65% cocoa, chopped)
cup Rum
cup cream (30% fat, whipped)
4 tablespoons Pistachio
For the sauce
3.333 cups Strawberries (halved, some set aside to garnish)
1 lemon (juiced)
½ cup powdered sugar
How healthy are the main ingredients?
StrawberryRicotta cheesePistachiosugaregglemon

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
2.
Separate the eggs and beat the egg whites with a pinch of salt. Add in the vanilla sugar.
3.
Mix the egg yolks and the sugar until frothy and then fold in the egg whites. Sieve the flour over the mixture and stir in. Spread out onto a baking tray approx. 2 cm thick and bake for 6-10 minutes. Remove the baking paper and leave to cool.
4.
To make the white cream, mix together the egg yolks with the icing sugar, orange zest and the Maraschino and fold in the ricotta. Add the whipped cream and the candied fruit. Pour the mixture into a mould lined with clingfilm and freeze for 1 hour.
5.
To make the chocolate cream, add 30 g sugar to 2 tbsp water and boil to create a syrup. Mix the egg yolks and the remaining sugar and gradually stir in the sugar water until the mixture is cold. Melt the chocolate in a bain-marie with the rum and then fold it into the egg mixture and leave to cool. Then fold in the whipped cream and the pistachios.
6.
Pour on top of the frozen white cream and freeze for 1 hour. Then crumble the biscuit sheet and mix with the liquid butter. Spread over the chocolate cream and freeze for another 2 hours.
7.
Place the strawberries in a pot with the lemon juice and 5 tbsp water and boil until the strawberries are soft. If necessary add some more water. Sieve and sweeten with icing sugar.
8.
Knock the dessert from the mould and serve in slices with the strawberry sauce. Garnish with the fresh strawberries.