John Myers
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Lemon Terrine with Small Chocolate Cake and Dulce De Leche Sauce
The perfect lemon terrine with small chocolate cake and dulce de leche sauce recipe with a picture and simple step-by-step instructions.
Ice mass:
- 250 ml Milk
- 125 ml Double cream
- 2 Pc. Egg yolks
- 90 g Sugar
- 2 leaf Gelatin
- Juice of 2 lemons
- Juice of one orange
- Lemon zest
Orange sauce:
- 2 Pc. Oranges
- 0,5 pole Cinnamon
- Cardamom pods
- Preserving sugar 3: 1
Dulce de leche sauce
- 1 Can Sweetened condensed milk
- Cream
Chocolate cake:
- 150 g Dark couverture
- 100 g Butter
- 30 g Sugar
- 2 Pc. Eggs
- 2 Pc. Egg yolk
- 4 tbsp Flour
- 1 tbsp Cocoa powder
- For the ice cream mixture, heat the milk and crème double, but do not boil. Whip the egg yolks with sugar and salt until creamy. Then slowly add the warm milk to the egg and sugar mixture, stirring constantly. Carefully heat the whole mixture in the pot while continuing to stir and stir until creamy. Soak gelatine in cold water, squeeze it out and briefly dissolve in the microwave or a water bath. Add some hot ice cream and stir well. Add the dissolved gelatine to the ice cream mixture and stir in evenly. Add the juices and zest and stir evenly. Let the mixture cool down and let it steep in the fridge overnight. The next day, stir the cold mixture vigorously again and place in the ice cream maker and freeze until it has a thick, creamy consistency.
- For the orange sauce, squeeze the oranges. Bring the juice with the spices to the boil and reduce to 2/3. Add the preserving sugar in a ratio of 5: 1 and cook according to the manufacturer’s instructions. Drain through a sieve and let cool down completely. Chill in the refrigerator overnight. Pour into a squeeze bottle for garnish.
- For the ice terrine, put part of the ice cream mixture in a terrine dish lined with cling film. Stir the cold orange sauce vigorously again and layer over the ice cream mixture. Use a chopstick to snake through the middle. Apply a second layer of ice cream to fill the terrine mold. Freeze in the refrigerator for at least 3 hours. The orange sauce also freezes and gives a nice color and textural accent.
- For the dulce de leche sauce, bake the condensed milk covered in a water bath at 200 ° C for about 60-90 minutes until the surface is browned. Mix the browned mass in a tall vessel with a hand blender. Adjust the viscosity with a little cream and fill into a squeeze bottle for garnishing, for example.
- For the chocolate cake, grease 8 small molds and sprinkle with sugar. Melt the butter and chocolate and stir until smooth. Use the whisk to whisk the eggs and yolks with the sugar until thick and creamy. Add the melted chocolate in a fine stream and stir in evenly. If necessary, add cocoa powder to taste. Sieve some flour over it and fold in. Pour the dough into the molds, leave to cool and let rest in the refrigerator for at least 2 hours. Bake in the preheated oven at 180 ° for approx. 8-10 minutes. Take the molds out of the oven and let them cool for a few minutes. Then fall very carefully. The core should remain soft or fluid.
- Cut approx. 2 cm wide slices of the terrine and garnish with the sauce. Dust the cakes lightly with powdered sugar. For decoration: kiwi slices, orange fillets, mint.
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