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Print Recipe
Curd Terrine "Three Chocolates" Recipe
I looked at this recipe for a long time and how I could withstand the post-new year pause. And finally I can please you and myself with a gentle, silk curd dessert, where three types of chocolate intertwine and complement each other with their unique taste.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Prepare the food!
    Prepare the food!
  2. Cookies are placed in a package and grind with a rolling pin. You can grind and in any other way.
    Cookies are placed in a package and grind with a rolling pin. You can grind and in any other way.
  3. 80 grams of butter to melt and add to it crushed cookies. Mix well so that all the crumbs of cookies become friends with butter.
    80 grams of butter to melt and add to it crushed cookies. Mix well so that all the crumbs of cookies become friends with butter.
  4. Cut a piece of baking paper and draw a rectangle 26*11 cm, ie, the size of your form, where we will collect our terrine. The recommended form for this recipe is just 26 * 11 cm. Paper turn, put a lot of cookies in a rectangle. Well compacted and send for cooling in the refrigerator or other cold room.
    Cut a piece of baking paper and draw a rectangle 26*11 cm, ie, the size of your form, where we will collect our terrine. The recommended form for this recipe is just 26 * 11 cm.
Paper turn, put a lot of cookies in a rectangle. Well compacted and send for cooling in the refrigerator or other cold room.
  5. 6 plates of gelatin soak in cold water for 10 minutes. Anticipating the question about the usual loose gelatin, I will answer-take conventional gelatin at the rate of how much it is necessary for 500 ml of liquid. And since gelatin is different in its grinding-look carefully at the packaging, follow the instructions when soaking. I venture to remind you that the usual gelatin soaked in about 4 tablespoons of cold boiled (!) waters
    6 plates of gelatin soak in cold water for 10 minutes.
Anticipating the question about the usual loose gelatin, I will answer-take conventional gelatin at the rate of how much it is necessary for 500 ml of liquid. And since gelatin is different in its grinding-look carefully at the packaging, follow the instructions when soaking. I venture to remind you that the usual gelatin soaked in about 4 tablespoons of cold boiled (!) waters
  6. Rectangular shape 26*11 cm (not necessarily silicone, like me) rinse with cold water and cover with cling film.
    Rectangular shape 26*11 cm (not necessarily silicone, like me) rinse with cold water and cover with cling film.
  7. Curd mass beat with 100 g of sugar and a bag of vanilla sugar. Curd mass is ideal for this dessert - curd with a silk structure may not work, although you can try to grind the curd a couple of times through a sieve and paste to add sour cream. I made from cottage cheese, as stated in the original recipe and was very pleased.
    Curd mass beat with 100 g of sugar and a bag of vanilla sugar.
Curd mass is ideal for this dessert - curd with a silk structure may not work, although you can try to grind the curd a couple of times through a sieve and paste to add sour cream.
I made from cottage cheese, as stated in the original recipe and was very pleased.
  8. Sheet gelatin pressed from the water and dissolve in a water bath. Do not boil!
    Sheet gelatin pressed from the water and dissolve in a water bath. Do not boil!
  9. Add 3 tablespoons of curd mass to the warm gelatin and mix well. Then stir this mixture to the rest of the cheese - this way we protected ourselves from pieces of molten gelatin.
    Add 3 tablespoons of curd mass to the warm gelatin and mix well.
Then stir this mixture to the rest of the cheese - this way we protected ourselves from pieces of molten gelatin.
  10. Beat 300 ml of cream. Visually divide into 3 parts.
    Beat 300 ml of cream.
Visually divide into 3 parts.
  11. Curd mass is divided into 3 parts. I have broke a on 200 g.
    Curd mass is divided into 3 parts. I have broke a on 200 g.
  12. Separately, melt 100 g of different types of chocolate. If chocolate for some reason does not want to melt-add a couple of tablespoons of cream to the chocolate. When heated, the chocolate becomes very docile. In every third part of the curd, stir in the melted chocolate ( dark, milk and white), gently stirring until all ingredients are fully combined. Then to each curd-chocolate mass add one third of whipped cream, mix thoroughly.
    Separately, melt 100 g of different types of chocolate.
If chocolate for some reason does not want to melt-add a couple of tablespoons of cream to the chocolate. When heated, the chocolate becomes very docile.
In every third part of the curd, stir in the melted chocolate ( dark, milk and white), gently stirring until all ingredients are fully combined.
Then to each curd-chocolate mass add one third of whipped cream, mix thoroughly.
  13. In the form of carefully distribute the first chocolate layer-dark chocolate. Level it.
    In the form of carefully distribute the first chocolate layer-dark chocolate. Level it.
  14. Then carefully distribute the second layer of milk chocolate. Level it. Before each application of a new layer, I put the form for 10 minutes in the refrigerator, although this step may have been superfluous - the mass itself turns jelly-like, not liquid.
    Then carefully distribute the second layer of milk chocolate. Level it.
Before each application of a new layer, I put the form for 10 minutes in the refrigerator, although this step may have been superfluous - the mass itself turns jelly-like, not liquid.
  15. Complete with a layer of white chocolate. We take out our rectangular blank of cookies and cover it with the last white layer. With a rectangle can not quite guess, but it's not scary - equate it with a knife, cutting to the desired size. We equal naturally not on the dessert, but on a suitable plane. Now put the terrine in the refrigerator for 8 hours, preferably overnight.
    Complete with a layer of white chocolate.
We take out our rectangular blank of cookies and cover it with the last white layer. With a rectangle can not quite guess, but it's not scary - equate it with a knife, cutting to the desired size. We equal naturally not on the dessert, but on a suitable plane.
Now put the terrine in the refrigerator for 8 hours, preferably overnight.
  16. Melt the remaining 50 g of dark and 50 g of white chocolate separately. We release our dessert from the film by turning the terrine on a tray (dish, etc.dishes). Make kornetik of baking paper, fill with dark chocolate and apply patterns of spider web around the terrine. The same is done with white chocolate. I give you the basic recipe for decoration, but you can decorate, including all his wild imagination plus improvised materials.
    Melt the remaining 50 g of dark and 50 g of white chocolate separately.
We release our dessert from the film by turning the terrine on a tray (dish, etc.dishes).
Make kornetik of baking paper, fill with dark chocolate and apply patterns of spider web around the terrine.
The same is done with white chocolate.
I give you the basic recipe for decoration, but you can decorate, including all his wild imagination plus improvised materials.
  17. Cut the dessert with a sharp long knife, wiping the blade with a napkin to avoid smearing a beautiful pattern.
    Cut the dessert with a sharp long knife, wiping the blade with a napkin to avoid smearing a beautiful pattern.

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