| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 175 |
g |
Plain chocolate |
| 60 |
g |
Unsalted butter |
| 300 |
ml |
Milk |
| 150 |
ml |
Whipping cream |
| 10 |
g |
Leaf gelatine; soaked in cold |
|
|
; water |
| 60 |
g |
Caster sugar |
| 3 |
|
Egg yolks |
| 1/4 |
ts |
Or 1/2 pod opened of vanilla/essence |
| 2 |
tb |
Grand Marnier |
|
|
Cocoa powder; icing sugar and |
|
|
; mint sprig for |
|
|
; decoration |
INSTRUCTIONS
Break the chocolate up and put in a bowl and melt. Add the butter.
Heat the milk with the vanilla pod and pour over the melted
chocolate. Add the gelatine and stir. Whisk the egg and sugar
together until light and add to the chocolate milk. Add the Grand
Marnier.
Keep on the heat and stirring until thickens slightly. Do not boil.
Remove from the heat, and cool down by placing on a bowl of crushed
ice or/and whisking. Whip the cream and fold into the chilled
chocolate mix. Line a terrine with cling film and pour in the
chocolate mix.
Leave to set in the refrigerator. Serve a slice of terrine with a
little kumquat marmalade.
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