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 Chocolate-Citrus Pancake Terrine Recipe
The dessert is filled with an 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, without exaggeration, even those who are completely indifferent to pancakes are delighted with him. I sincerely hope you enjoy it!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Chocolate citrus mousse:
Chocolate filling:
Lemon candied fruit for decoration:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
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 from one lemon with a knife in thin strips, then cut the strips of zest lengthwise into even thinner parts. Half a lemon, preferably another, cut into circles 0.4-0.5 cm thick. Remove the bones. It should turn out 5-7 pieces. In a small saucepan, bring to a boil, stirring, a mixture of sugar and water, the sugar should completely dissolve. Immerse both types of candied fruits in the syrup, boil over low heat after boiling for about 15 minutes. It is not necessary to stir, just once, shortly before the end of cooking, turn the slices to the other side.
    For candied fruits, remove the zest from one lemon with a knife in thin strips, then cut the strips of zest lengthwise into even thinner parts. Half a lemon, preferably another, cut into circles 0.4-0.5 cm thick. Remove the bones. It should turn out 5-7 pieces. In a small saucepan, bring to a boil, stirring, a mixture of sugar and water, the sugar should completely dissolve. Immerse both types of candied fruits in the syrup, boil over low heat after boiling for about 15 minutes. It is not necessary to stir, just once, shortly before the end of cooking, turn the slices to the other side.
  2. Mix 3 tablespoons of the total amount of milk with gelatin and leave for a while to swell. Add the yolks, grated zest and vanilla sugar to the remaining milk. I used sugar ground with a vanilla pod of my own preparation, so the pieces of it are visible in the photo.
    Mix 3 tablespoons of the total amount of milk with gelatin and leave for a while to swell. Add the yolks, grated zest and vanilla sugar to the remaining milk. I used sugar ground with a vanilla pod of my own preparation, so the pieces of it are visible in the photo.
  3. Bring the mixture to a boil over low heat, stirring constantly with a spatula, but in no case bring it to a boil. The cream should thicken and cover the shoulder blade with a thin layer when ready. As soon as the cream is ready, immediately add gelatin and white chocolate to it, mix until both are completely dissolved. Leave the cream for about half an hour, during which time it should have time to "grab" a little.
    Bring the mixture to a boil over low heat, stirring constantly with a spatula, but in no case bring it to a boil. The cream should thicken and cover the shoulder blade with a thin layer when ready. As soon as the cream is ready, immediately add gelatin and white chocolate to it, mix until both are completely dissolved. Leave the cream for about half an hour, during which time it 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. For 3-4 pancakes, spread the bottom and walls of a rectangular shape with a size of 10x22cm, covered with cling film, paper or foil.
    For 3-4 pancakes, spread the bottom and walls of a rectangular shape with a size of 10x22cm, covered with cling film, paper or foil.
  6. Spread a layer of pancakes with cream, cover with pancakes and so on... Lay out a layer of pancakes. Refrigerate overnight or at least for a few hours.
    Spread a layer of pancakes with cream, cover with pancakes and so on... Lay out a layer of pancakes. Refrigerate overnight or at least for a few hours.
  7. For the fudge, melt the chocolate with vegetable oil, dip in each of the lemon slices to half, leave on a silicone mat until the chocolate solidifies. Add orange juice to the remaining chocolate, or even better, liqueur and heat over medium heat, stirring, until smooth.
    For the fudge, melt the chocolate with vegetable oil, dip in each of the lemon slices to half, leave on a silicone mat until the chocolate solidifies. Add orange juice to the remaining chocolate, or even better, liqueur and heat over medium heat, stirring, until smooth.
  8. Pour the resulting sweet terrine on top. Put the glazed lemon slices and caramelized zest on it. The terrine turned out to be wonderful, its taste evoked associations with the Berlin cake. I advise you to serve terrine with a cup of strong coffee! Enjoy your meal!
    Pour the resulting sweet terrine on top. Put the glazed lemon slices and caramelized zest on it. The terrine turned out to be wonderful, its taste evoked associations with the Berlin cake. I advise you to serve terrine with a cup of strong coffee! Enjoy your meal!
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