terrine with prunes recipe

terrine with prunes recipe

Terrine recipe step by step.

-300 Grams of prunes
-250 Ml of liquor “Amaretto”
-200gr Dark chocolate with cocoa content of at least 70%
-250ml 33% cream
-50gr Butter
-3 Yolk
-3 Stol.lozhki sugar
-1 + 1/2 stol.lozhki cocoa
-4 Stol.lozhki almond petals (optional for decoration)
-pischevaya film
-form for baking bread or cake (volume capacity 1300ml)

Prunes Wash and finely chop (each fruit for 8-10 pieces). Pour liqueur prunes “Amaretto” 8 hours, and then fold in a sieve.
Chilled cream whisk in a solid foam.
Connect the egg yolks, sugar and sifted through a fine sieve cocoa. Whisk the mixture until fluffy foam.
Chocolate and butter melt in the microwave or in a water bath, stir and cool to room temperature.
Connect the whipped egg yolks with the melted chocolate. Laced prunes. Enter the whipped cream and stir with a spatula mass movements from the bottom up until uniform.
Shots cake pan with cling film so that the ends hanging down. Pour the chocolate mixture into the mold and smooth the surface with a spoon or spatula. Carefully close the ends of the film surface of the dessert. Remove form in the freezer for 3 hours.
For 20 minutes before serving, remove the dessert from the freezer. Turning onto a plate, remove the terrine from the mold and leave for 15 minutes to thaw. Remove the foil from the dessert, if desired sprinkle the surface of the almond petals (if you want a perfectly smooth side dessert, Incandescent Gas spatula or knife with a wide blade and run the barrels).
Moisten the knife in hot water and cut into chunks dessert.
Ready terrine recipe should be stored in the refrigerator.

terrine recipe. Chocolate terrine with prunes

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