Creme Fraiche And Macadamia Nut Terrine
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar1 cup
Water110 g
Butter (cold)1 tbsp
Vanilla Extract1 cup
Creme Fraiche12
Egg Yolks110 g
All-Purpose Flour110 g
Macadamia Nut (chopped)230 g
Brown Sugar2 cups
Heavy Cream3 tbsps
Pure Vanilla Extract6
EggsDirections:
1
For the Caramel Cake: Pre-heat the oven to 350 degrees
2
In a small saucepan, mix sugar and water and cook until dark brown
3
Whisk in the butter and rum and allow to cool
4
Transfer to a mixer fitted with a paddle and mix in extract and creme fraiche
5
Add the egg yolks and incorporate well
6
Beat in the flour and gently fold in the whipped egg whites
7
Butter and flour a (3-inch h
8
By 3-inch width by 6 to 8 inches long) terrine mold (the same one to be used for the parfait)
9
Add the mix and bake in a hot water bath for 30 to 35 minutes or until a tester comes out cleanly
10
Cool on a rack then slice it into 4 slices horizontally
11
For the Macadamia Nut Crumble: Pre-heat an oven to 275 degrees F
12
Using a food processor, pulse mixture until small crumbs are formed
13
Do not puree
14
Place on lined tray and bake in the oven until golden brown
15
Let cool completely
16
For the Creme Fraiche Layer: Whip the cream until stiff peaks form and transfer to another chilled bowl
17
Mix together the creme fraiche and vanilla extract and whip to stiff picks
18
Fold in with the whipped cream
19
Bring yolks, eggs, juice, vanilla bean, and sugar to ribbon stage, whisking constantly over a bain marie to about 110 degrees
20
Whip at high speed for 10 minutes until the mixture is pale in color and light
21
Fold gently in with the whipped cream
22
Using a terrine mold lined with parchment paper, layer parfait with alternating layers of crumble and cake starting with the crumble, then parfait, then cake
23
Repeat 3 times
24
Place in freezer and freeze at least 6 hours, preferably overnight
25
Plating: On a large platter or tray, stand pineapple straight up and garnish with pink peppercorns
26
Arrange terrine next to it with a few slices fanned out
27
Drizzle remaining sauce around the platter
28
Wine Recommendation: Pine Ridge, Chenin Blanc Late Harvest, Napa Valley, 1994