Chocolate Amaretti Terrine
very popular dessert. Makes a Terrine 30cm long x 8cm wide
Chocolate Amaretti Terrine Ingredients Prep 1 200ml Double Cream Prep 2 120g Prep 3 20g Vegetable Oil Prep 4 16pc Amaretti Biscuits (Crushed) 50g Frangelico
Step 1 |
250g |
Quality Dark Chocolate 60% Cocoa Solids |
350g |
Milk Chocolate | |
350ml |
Double Cream | |
100g |
Liqud Glucose | |
50g |
||
Step 2 |
200ml |
Double Cream |
Before you start ....
Prep1 |
Whip the Cream to soft peaks; cover and reserve for step 3 |
Prep 2 |
Place the Amaretti into a plastic bag; smash with a rolling pin to form a smooth “crumble” texture. Reserve. |
Prep 3 |
Brush the terrine lightly with oil. Line with cling film, ensue that it covers the sides. Sprinkle in half the prepared reserved Crushed Amaretti. (To a depth of 5mm) |
Prep 4 |
Combine the Amaretti Biscuits and the Frangelico; cover and reserve. |
Start now ....
Step 1 |
Place the Ingredients in step 1 into a suitable sized saucepan; place over a moderate heat and stir until combined. Remove and leave till warm. |
Step 2 |
Drain any excess Frangelico from Prep step 4 into the saucepan. (reserve the Amaretti for Step 3) Fold in the reserved Whipped Cream from Prep step 1; whisk till combined. Pour into the Terrine, filling half way. |
Step 3 |
Arrange the reserved marinated Amaretti biscuits randomly on top. |
Step 4 |
Pour on the remaining Mixture, filling to within 6 mm of the Terrine top. |
Step 5 |
Sprinkle on the remaining crushed Macaroons. Carefully cover with the Cling Film to enclose. Transfer to the fridge and leave overnight. |
Step 6 |
Press lightly on top of Terrine with a Rolling Pin to press Amaretti crumbs. |
To present | |
Step 7 |
Unwrap the flaps of cling film; place a cutting board on top. Turn over, so that the Terrine is on the cutting board. |
Step 8 |
Lift the terrine off, and peel the cling film off. |
Step 9 |
Cut into 1 cm thick slices, using a hot knife (Fill a suitable sized jug with hot water; immerse the knife and leave for 1 minute; wipe dry and cut. Transfer to your presentation plate. Repeat for each cut. Serve with Vanilla Ice Cream and Raspberry Coulis. |