John Myers
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Currant Terrine with Coffee Syrup
The perfect currant terrine with coffee syrup recipe with a picture and simple step-by-step instructions.
Currant terrine
- 500 g Lowfat quark
- 300 g Cream cheese
- 200 g Cream
- 120 g Sugar
- 300 g Red currants
- 8 leaf Gelatin
- 8 cl Rum
- Tonka bean abrasion
Coffee syrup
- 120 ml Fresh strong coffee
- 120 g Sugar
- 1 Vanilla pod
- Soak the gelatine in cold water. Mix the quark with the cream cheese well and knock out a terrine dish with cling film – a box cake form is also possible.
- Whip the cream until semi-stiff. Put the rum with the sugar and the tonka bean zest in a saucepan and heat (not too hot), then dissolve the squeezed gelatine in it. Add two spoons of the quark mass and stir very well and then add this back to the quark mass and stir in again very well.
- Now carefully fold in the cream and then add the currants and fold in as well, put in the terrine dish and let sit in the refrigerator overnight.
Coffee syrup
- Put the coffee with the sugar in a saucepan, add the vanilla pulp and the vanilla pod and bring to the boil while stirring, then reduce the temperature and simmer for about 15 minutes until a creamy consistency is reached, remove the vanilla pod and transfer let cool down.
finish
- Turn the terrine out of the mold, cut it into slices and serve with the coffee syrup.
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