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Ingredientes
- 1 lb bittersweet chocolate minced
- 4 Tbsp. unsalted butter cut into pcs
- 1 c. roughly-minced toasted pistachios
- 1 c. cool heavy cream
- 2 c. half-and-half
- 1/2 x vanilla bean split lengthwise, and seeds scraped
- 1 tsp freshly-grated orange zest
- 6 lrg egg yolks
- 1/2 c. sugar
- 2 Tbsp. orange-flavored liqueur
- 1/2 c. almond slivers
- 1/2 c. sugar
Direcciones
- Line a lightly oiled 6-c. loaf pan with plastic wrap and set aside.
- In the top of a double boiler or possibly in a metal bowl set over a pan of simmering water, combine the chocolate and butter and heat till smooth, stirring occasionally. Remove from the heat and mix in the pistachios. Let cold.
- In a bowl fitted with an electric mixer, beat the heavy cream till stiff peaks form. Whisk about 1/3 of the cream into the cooled chocolate, then gently mix in the remaining whipped cream. Pour the chocolate mix into the prepared pan, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerateit overnight.
- Unwrap the terrine, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 min to soften. Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Creme Anglaise on the side, and garnish with the Candied Almond Slivers.
- Orange Creme Anglaise: In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and throw away the vanilla bean.
- In a medium bowl, whisk together the egg yolks and sugar till thick and ribbons form, about 3 min. Gradually whisk in about 3/4 c. of the warm half-and-half, and whisk till well incorporated. Add in the egg mix to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, till it forms a thick custard, about 5 min. Remove from the heat and strain into a clean bowl set in an ice bath to refrigeratequickly. Add in the orange flavored liqueur and stir to combine.
- Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and chill till cold, about 2 hrs, or possibly overnight. (
- Makes about 2 1/2 c.)
- Candied Almond Slivers: Heat a small skillet over medium-high heat. Add in the almonds and lightly toast, stirring. Add in the sugar, and cook, stirring till the sugar melts and the almonds are proportionately coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cold. (Makes 1/2 c.)
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 10 servings | |
| Calories 503 | |
| Calories from Fat 364 | 72% |
| Total Fat 42.47g | 53% |
| Saturated Fat 25.17g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 44mg | 2% |
| Potassium 476mg | 14% |
| Total Carbs 37.38g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 21.23g | 14% |
| Protein 9.69g | 16% |
