Fig Terrine

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Ingrediënten

Ingredients for 1 Terrine (About 8x3x 2 in (10x8x 6cm))

  • 3½ tbsp 50 g Butter
  • 2 tsp 10 g Granulated sugar
  • 2 Egg yolks
  • 3.5 100 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • 3 Sheets gelatin
  • 2 oz 50 g Pistachios, finely ground
  • ¾ cup 200 ml Whipped cream
  • 6 Figs small but ripe
  • 5.5 oz 150 g Raspberries
  • 2 tbsp Blackcurrant marmalade to garnish

For the Marzipan Cover

  • 5.5 oz 150 g Marzipan paste
  • ¾ cup 100 g Confectioner’s sugar
  • For the Almond Foam
  • 1¼ cup 300 ml Whipped cream
  • Almond milk syrup milk reduced to syrup consistency with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
  • Bitter almond extract
  • 12 Dried plums pitted
  • 1 cup 250 ml Armagnac (or cognac or other brandy) to marinate
  • 2 Eggs
  • 2 Egg yolks
  • ⅔ cup 70 g Confectioner’s sugar
  • 5 tbsp 70 ml Armagnac for the mousse
  • 5 tbsp 70 ml Armagnac plum juice (from the Armagnac and plums)
  • 3 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream

For the Tea Sauce

  • 1 oz 20 g Ceylon tea leaves
  • 1¼ cup 300 ml Water
  • 2 tbsp 30 g Granulated sugar
  • ½ tsp Cornstarch
  • ⅔ cup 150 ml Whipped cream
  • 3 tbsp Rum

Instructies

  • Cream the butter and confectioner’s sugar, mix in the egg yolks, and beat for a few more minutes.
  • Chop up the chocolate and melt in a bain-marie.
  • Warm the kirsch and dissolve the moistened gelatin in it.
  • Fold the chocolate and kirsch into the egg yolk mixture, add the pistachios, and fold in the whipped cream.
  • Knead the marzipan and confectioner’s sugar together well.
  • Roll out to a 14X8 in (35X20 cm) rectangle.
  • Line the terrine pan with plastic wrap and the marzipan.
  • Peel the figs and sort the raspberries.
  • Fill the terrine pan about 1in (2 cm) high with the mousse.
  • Place the figs along the middle, fill with the rest of the mousse, and place raspberries the long way.
  • Fold the marzipan over and close and chill for about 3 hours.
  • For the almond foam, whip the cream halfway and flavor with almond milk syrup and almond extract.
  • Remove the terrine from the pan.
  • Portion the almond foam onto chilled plates and serve the terrine cut into slices.
  • Create decorative patterns in the sauce with blackcurrant marmalade.
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Recipe Category Dessert / Fruit / Sauce
Country Austria / European
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