Fig Terrine
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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