Naples terrine.

Naples terrine.

Three-layered terrine of Naples, made from layers of creamy mousse with milk, white and dark chocolate on the pillow biscuit.

Ingredients:
For the biscuit: flour — 50 g cocoa — 50 g Eggs — 4 pcs. sugar — 225 g for each mousse layer: fatty cream — 300 ml of chocolate (milk, white and black) — 150 g water — 80 ml of powdered gelatin — a 1 ½ hr. liter. liquid glucose — 1 tbsp. l.
For the sauce: chocolate milk — 175 g of milk — 100 ml of fatty cream — 2 tbsp. l. butter — 65 g of hot water — 1 tbsp. instant coffee — 5 hours. l.

A method for preparing terrine:

Beat eggs with sugar into a thick cream Sift the flour and cocoa and stir the mass until it is smooth. Spread the dough on the baking sheet with borders and bake cake at 170 degrees for 20 minutes.

Ready cake cool, pass on to the board and even trim the edges so as to obtain a square of side 20.5 cm. 2, Art. l. boil water with glucose, it slightly cool and mix with melted milk chocolate.

Soak gelatin in remaining water, give it to swell and dissolve it in the chocolate mass — must obtain a homogeneous cream.

Until soft peaks whipped cream, bring them into the chocolate mixture and mix, then spread the chocolate mousse at the bottom of the square shape, lined with cling film.

Remove mousse in the fridge for 1 hour to prepare the same way white chocolate mousse, distribute it congealed milk mousse and put 1 hour in the refrigerator.

Next, prepare the mousse of dark chocolate, put it on a white mousse, cover with prepared biscuit and put into the refrigerator at least 2 hours. For the sauce in hot water to dissolve the coffee, pour it into a bowl, add the chopped chocolate, milk, cream and butter. Put the container in a water bath, and the ingredients are thoroughly mixed to obtain a homogeneous sauce.

On the flip frozen terrine dish, carefully remove it from the film, sprinkle with cocoa powder and cut into squares. Each unit dose plate to put a piece of dessert and pour it around coffee sauce

террин трехсл

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