Preparing for the 4th anniversary of the eldest granddaughter. Guests were delighted. It's like mousse, but it's not mousse... It looks like pudding, but it's not pudding... It's really delicious... but sooooo caloric.
Wash black currant, let water drain, pour into a saucepan, add sugar.
Boil for 20-25 minutes on low heat, wipe through a sieve. Cool. Our mashed are ready.
Soak gelatin in cold water in a ratio of 1 to 5.
Beat eggs with sugar and vanilla sugar.
Flour stir in milk, pour into yolks, stir.
Put on a small fire and cook the custard, stirring constantly, until thick. Cool, stirring the cream periodically, so as not to form a film. To speed up the process, you can put a saucepan in a basin of cold water. Here is and ready our custard cream.
Prepare the fruit. I had 1 peach and a sprig of green and black seedless grapes. Peach cut into very thin slices.
Beat the cold cream with powdered sugar.
Separately, a little beat Mascarpone and gently combine with cream.
Swollen gelatin dissolve in a water bath.
And combine with blackcurrant puree. Pour the puree into the cottage cheese and cream mass and mix. Now our curd mass is ready.
All mix: blackcurrant puree with gelatin, custard and cream-curd mass, beat a little mixer at low speed until smooth.
A small amount of mass put in a form about 1 cm thick and put in the refrigerator.
In the rest of the weight I put grapes and mix.
On the frozen thin layer to lay out the mass of berries to half the height.
Then put thin slices of peach.
Fill the remaining mass to the edges of the form. Put it in the fridge overnight.
When the mass hardens well, remove the terrine from the mold, decorate the raspberry jam.
Decorate with almond petals. Chocolate melt in a water bath, apply to the terrine chocolate mesh, decorate with fresh berries. The entire mass in my form of not fit, so made still a small form of.