Blackcurrant Terrine Recipe
We are preparing for the 4th anniversary of the eldest granddaughter. The guests were delighted. It looks like mousse, but it's not mousse... It looks like a pudding, but it's not a pudding... It's really delicious... but sooo high in calories.
Servings 12
Prep Time 5 minutes
Cook Time 90 minutes
Ingredients
- Fruits and berries, if desired - grapes, apricots, peaches, cherries, etc.
- 25 gram Gelatin
- 300 milliliters Cream (30%)
- 250 gram Mascarpone
- 1 tablespoon Flour wheat / Flour
- 1 glass Milk
- 2 pieces Chicken egg
- 1 teaspoon Vanilin
- 2 tablespoons Jem raspberry or BlackBerry jam for decoration
- 2 tablespoons Powdered sugar
- 5 tablespoons Sugar
- 350 gram Black currant fresh
- Dark chocolate for decoration
- Almonds almond petals or chips, for decoration
Instructions
- Rinse the black currants, let the water drain, pour into a saucepan, add sugar.
- Boil for 20-25 minutes on low heat, wipe through a sieve. Cool. Our mashed potatoes are ready.
- Soak the gelatin in cold water in a ratio of 1 to 5.
- Beat eggs with sugar and vanilla sugar.
- Stir the flour with the milk, pour into the yolks, mix.
- Put on a small fire and cook the custard, stirring constantly, until thickened. Cool, stirring the cream periodically, so that a film does not form. To speed up the process, you can put the pan in a basin of cold water. So our custard is ready.
- Prepare the fruit. I had 1 peach and a sprig of green and black seedless grapes. Cut the peach into very thin slices.
- Whisk cold cream with powdered sugar.
- Separately, whisk the mascarpone a little and gently combine with the cream.
- Dissolve the swollen gelatin in a water bath.
- And mix with blackcurrant puree. Pour the puree into the curd-cream mass and mix. Now our curd mass is ready.
- Mix everything: blackcurrant puree with gelatin, custard and cream-curd mass, beat a little with a mixer at low speed until smooth. Put a small amount of the mass into a mold about 1 cm thick and put it in the refrigerator.
- In the rest of the mass I put the grapes and mix.
- Put a thin layer of berries on the frozen mass at half the height.
- Then lay out the thin slices of peach.
- Put the remaining mass on the edges of the mold. Put it in the refrigerator overnight.
- When the mass hardens well, remove the terrine from the mold, decorate with raspberry jam.
- Garnish with almond petals. Melt the chocolate in a water bath, put a chocolate mesh on the terrine, decorate with fresh berries. The whole mass did not fit into my form, so I made another small form.