Sunday, July 17, 2011

Forzen Tri-chocolate Terrine

Copyright 2011 LtDan'sKitchen blogs
This recipe is adapted from Maurice Ferré's (a pastry chef at Maxim's in Paris) Terrine. Terrines are usually made with meat but this version is made with chocolate, three different kinds to boot, and resembles or should be technically classified as a semifreddo. An essential equipment needed to make this dessert includes a porcelain mold but a metal baking pan (loaf pan) that measures 12x3x3 or something similar will do. You can also prepare individual servings and make the terrine in ramekins. It usually requires 2 loaf pans for the recipe given below. Served with a mint custard sauce, it is a wonderful dessert for these hot summer nights. It is akin to eating frozen chocolate mousse since the components are quite similar (chocolate, eggs, and heavy cream) except for the ratio of ingredients and the freezing process. I'm not a big fan of mint so when I make this dessert, I skip the mint and opt for a mix of vanilla and Kahlua liqueur instead.

Copyright 2011 LtDan'sKitchen blogs
This dessert is made up of three components made the same way except for the use of three different kinds of chocolate. You also have to take into consideration that there is the issue of the cooling process in between layering the terrine. It is best to follow this step although the combination of two different kinds of chocolate terrine layers in a marbled effect does not seem such a bad idea at all which is what happened in this case. I got impatient as I had to go somewhere while trying to get this completed so I dumped the third milk chocolate layer over the white chocolate layer in what I hope will look like a mod design. I've also made this with just two layers and it worked equally well. However you want to make it, just make sure that you be patient and follow the last essential freezing step once the terrine have been completed to ensure that it does not fall apart when served. Even at it's frozen state, they start to soften in minutes which makes it even more delicious. Believe me, you'll never want to eat ice cream again after trying this one out.

*Chef Maurice Ferre's Frozen Tri-Chocolate Terrine - Adapted

4 oz each semisweet/white/milk chocolate
9 tbsp heavy cream
6 eggs
6 egg whites
9 tbsp unsalted butter
3 tbsp sugar

1. Using a pastry brush, lightly oil the sides and bottom of the mold
    with canola oil and line the bottom with wax or a parchment paper.  
    If using a metal baking pan, brush with oil and line with clingfilm  
    leaving room for the edges to fold over and cover the top of the pan.

2. Cut the semisweet chocolate into smaller pieces and melt in a  
    double broiler. Meanwhile, on another pot, bring 3 tsbp of the cream  
    to a simmer. Whisk into the melted chocolate.

3. Whisk in 3 egg yolks into the chocolate mixture one at a time. Add 3  
    tbsp of butter and whisk until melted into the warm mixture.

4. In a separate bowl, beat 4 egg whites into stiff peaks. Add 1 tbsp  
    sugar and beat for 20s more until it turns glossy. Fold in the chocolate
    mixture and pour into the mold and level flat.

5. Freeze for 30 minutes. Do the same for the white chocolate then the
    milk chocolate.

6. Once the top layer has been poured into the mold, fold the clingfilm  
    over or if using a mold, top with a cutout of wax or parchment  
    paper. Freeze terrine for at least 6 hours or until firm.

Mint Custard Sauce

1 bunch mint leaves
2 cups milk
1/3 cup sugar
1 1/2 tbsp cornstarch

1. Rinse and crush the mint leaves. Add to the milk in a heavy-based
    sauce pan. Heat until it simmers. Strain the milk into a bowl and
    discard the leaves.

2. Whisk the egg yolks with the cornstarch and add in the infused milk  
    reserving about 1/2 cup of the milk.

3. Return the custard to a pot and cook over medium heat until it  
    almost comes to a boil. Continue cooking until thickened enough to  
    coat the back of the spoon. Stir in the reserved milk and restrain the
    custard sauce into a bowl. Let cool in the fridge.

Copyright 2011 LtDan'sKitchen blogs
To serve the terrine, if made on a mold, dip the mold in a roasting pan filled with hot water for 10-15 seconds. Peel off the top liner and invert into a serving dish. Peel off the bottom liner. The mint custard sauce is served on the side. If made with the baking pan, dip the pan in hot water and peel off the top plastic layer and invert the terrine on a serving plate. Peel off the clingfilm and serve as directed above. As an alternative, you can make the custard with 1 tsp vanilla and 1 tbsp coffee liqueur which you add once the custard has cooled.

* Willan, A., Perfect Chocolate Desserts, DK Publishing Inc., New York: 1997

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