Orange Marzipan Terrine

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Orange Marzipan Terrine
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Difficulty:
for pros
Difficulty
Preparation:
2 h.
Preparation
ready in 4 h.
Ready in
Calories:
794
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories794 kcal(38 %)
Protein18.2 g(19 %)
Fat20.3 g(18 %)
Carbohydrates132 g(88 %)
Author of this recipe:

Ingredients

for
8
For the terrine
5
700 grams
3
1
1
2
2 tablespoons
1 tablespoon
3 sheets
white Gelatin
250 milliliters
200 grams
2
2 tablespoons
250 milliliters
3
For the light batter
4
120 grams
120 grams
15 grams
60 grams
melted Butter
For the dark batter
4
120 grams
120 grams
15 grams
60 grams
melted Butter
15 grams
For the dark chocolate sauce
80 grams
50 grams
100 grams
For the white chocolate sauce
250 milliliters
30 grams
Mark 0.5 Vanilla beans
200 grams

Preparation steps

1.

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. 

2.

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. 

3.

For the dark batter: Repeat process with dark batter ingredients.

4.

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.

5.

For the white chocolate sauce: Boil ingredients together. Chop chocolate and dissolve in hot cream.

6.

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.

7.

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.