Orange Marzipan Terrine

Orange Marzipan Terrine
2 h.
4 h.
Ready in
for pros


for 8 servings
For the terrine
5 Oranges
700 grams Sugar
3 Star anise
1 Cloves
1 Bay leaf
2 Cinnamon sticks
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
Lemon peel
For the dark batter
4 Eggs
120 grams Sugar
120 grams Pastry flour
15 grams Cornstarch
60 grams melted Butter
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 beans
200 grams white Couverture
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Preparation steps

Step 1/7

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. 

Step 2/7

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. 

Step 3/7

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

Step 4/7

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.

Step 5/7

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

Step 6/7

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.

Step 7/7

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.