Orange Marzipan Terrine
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 794 kcal | (38 %) | ||
| Protein | 18.2 g | (19 %) | ||
| Fat | 20.3 g | (18 %) | ||
| Carbohydrates | 132 g | (88 %) |
Ingredients
- For the terrine
- 5 Oranges
- 700 grams sugar
- 3 Star anise
- 1 cloves
- 1 bay leaf
- 2 Cinnamon stick
- Cardamom
- 2 tablespoons honey
- 1 tablespoon Grenadine
- 3 sheets white gelatin
- 250 milliliters milk
- 200 grams Marzipan
- 2 egg yolks
- 2 tablespoons Amaretto
- 250 milliliters cream
- 3 egg whites
- For the light batter
- 4 eggs
- 120 grams sugar
- 120 grams Pastry flour
- 15 grams cornstarch
- 60 grams melted butter
- salt
- Lemon peel
- For the dark batter
- 4 eggs
- 120 grams sugar
- 120 grams Pastry flour
- 15 grams cornstarch
- 60 grams melted butter
- salt
- Lemon peel
- 15 grams cocoa powder
- For the dark chocolate sauce
- 80 grams dark Couverture
- 50 grams cocoa powder
- 100 grams sugar
- For the white chocolate sauce
- 250 milliliters cream
- 30 grams honey
- Mark 0.5 Vanilla bean
- 200 grams white Couverture
Preparation steps
For the terrine: Peel oranges, carefully remove white skin from segments and slice. Boil 0.5 liters (approximately 2 cups) of water, 500 grams (approximately 1.1 pounds) of sugar and spices. Add honey and grenadine. Add oranges and marinate for 5 days.
For the light dough: Beat eggs and sugar until foamy. Combine flour and cornstarch and fold into eggs mixture. Stir in butter, salt and lemon zest. Line a springform pan (26 cm or 10 inches in diameter) with parchment paper and pour in batter. Bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes. Remove, let cool slightly and release from pan.
For the dark batter: Repeat process with dark batter ingredients.
For dark chocolate sauce: Combine all ingredients and 0.25 liters (approximately 1 cup) of water. Bring to a boil, stirring constantly. Let cool down.
For the white chocolate sauce: Boil ingredients together. Chop chocolate and dissolve in hot cream.
Soak gelatin in cold water. Boil milk and stir in marzipan. Beat egg yolks and 75 grams (approximately 2.5 ounces) of sugar until fluffy. Add milk to egg yolk mixture. Bring to a boil, stirring constantly and beat over a hot water bath until thick. Squeeze out gelatine and add to mixture. Season with Amaretto. Let cool. Beat cream until stiff and fold into mixture.
Drain orange slices. Combine marzipan mixture with half the orange slices in a shallow dish. Cover with the dark batter and chill. Top with light batter. Beat egg whites until stiff and add remaining sugar. Bake terrine until golden yellow under the preheated broiler. Slice terrine immediately. Add remaining orange slices and chocolate sauces. Top with marzipan and serve.
