•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Chocolate-Citrus Pancake Terrine Recipe
Dessert filled with airy creamy mousse with lemon notes, covered with a generous layer of citrus Fudge, the taste is complemented by caramelized candied fruits. In my family, from him, without exaggeration, delighted even those who are completely indifferent to pancakes. I sincerely hope that You will like it!
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Chocolate citrus mousse:
Chocolate filling:
Lemon candied fruit for decoration:
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Chocolate citrus mousse:
Chocolate filling:
Lemon candied fruit for decoration:
Instructions
  1. For candied fruits, remove the zest with a knife from one lemon in thin strips, then cut the strips of zest along into even thinner parts. Half a lemon, preferably another, cut into circles 0.4-0.5 cm thick. Remove the bones. Should get 5-7 pieces. In a small saucepan bring to a boil, stirring, a mixture of sugar and water, sugar should dissolve completely. Immerse in syrup both types of candied fruits, boil on low heat after boiling for about 15 minutes. Stirring is not necessary, only once shortly before the end of cooking, turn slices on the other side.
    For candied fruits, remove the zest with a knife from one lemon in thin strips, then cut the strips of zest along into even thinner parts. Half a lemon, preferably another, cut into circles 0.4-0.5 cm thick. Remove the bones. Should get 5-7 pieces. In a small saucepan bring to a boil, stirring, a mixture of sugar and water, sugar should dissolve completely. Immerse in syrup both types of candied fruits, boil on low heat after boiling for about 15 minutes. Stirring is not necessary, only once shortly before the end of cooking, turn slices on the other side.
  2. 3 tablespoons of the total amount of milk stir with gelatin and leave to swell on time. Add the yolks, grated zest and vanilla sugar to the rest of the milk. I used sugar, crushed with a vanilla pod of its own preparation, so the photo shows his pieces.
    3 tablespoons of the total amount of milk stir with gelatin and leave to swell on time. Add the yolks, grated zest and vanilla sugar to the rest of the milk. I used sugar, crushed with a vanilla pod of its own preparation, so the photo shows his pieces.
  3. On a small fire, bring the mixture to a boil with a constant stirring with a spatula, but in any case do not boil. The cream should thicken and at the time of readiness to cover the blade with a thin layer. As soon as the cream is ready, immediately add gelatin and white chocolate to it, mix until both are dissolved. Leave the cream for about half an hour, during which time he should have time to "grab"a little.
    On a small fire, bring the mixture to a boil with a constant stirring with a spatula, but in any case do not boil. The cream should thicken and at the time of readiness to cover the blade with a thin layer. As soon as the cream is ready, immediately add gelatin and white chocolate to it, mix until both are dissolved. Leave the cream for about half an hour, during which time he should have time to "grab"a little.
  4. Whisk the cream into a stable foam and gently combine with the cream.
    Whisk the cream into a stable foam and gently combine with the cream.
  5. 3-4 pancakes spread the bottom and the walls of a rectangular shape of 10x22cm, covered with cling film, paper or foil.
    3-4 pancakes spread the bottom and the walls of a rectangular shape of 10x22cm, covered with cling film, paper or foil.
  6. Spread the cream on a layer of pancakes, cover with pancakes and so on... Finish with a pancake layer. Put in the refrigerator overnight or at least for a few hours.
    Spread the cream on a layer of pancakes, cover with pancakes and so on... Finish with a pancake layer. Put in the refrigerator overnight or at least for a few hours.
  7. For Fudge melt chocolate with vegetable oil, immersed in each of the lemon slices to half, leave on a silicone Mat until solidification of chocolate. In the rest of the chocolate, add the orange juice, and even better the liqueur and heat over medium heat, stirring until smooth.
    For Fudge melt chocolate with vegetable oil, immersed in each of the lemon slices to half, leave on a silicone Mat until solidification of chocolate. In the rest of the chocolate, add the orange juice, and even better the liqueur and heat over medium heat, stirring until smooth.
  8. Pour the resulting sweet top terrine. Spread on it glazed lemon slices and caramelized zest. Terrine turned out wonderful, his taste caused us to associate with the Berlin cake. I advise you to serve terrine with a Cup of strong coffee! Bon appetit!
    Pour the resulting sweet top terrine. Spread on it glazed lemon slices and caramelized zest. Terrine turned out wonderful, his taste caused us to associate with the Berlin cake. I advise you to serve terrine with a Cup of strong coffee! Bon appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of