Creamy Chocolate Terrine

Zobacz film

Calculate food cost

Quantity of servings: 20×10 cm tin

Butter 200 g

Eggs 3 pcs.

Sugar 60 g

Pinch of salt 0.2 g

Egg yolks 3 pcs.

Blueberries, fresh or frozen 250 g

Sugar 50 g

Cornstarch 75 g

Dried edible lavender flowers 30 g

Cream 30–36% (chilled) 250 g

In the bowl of a mixer whip the eggs and yolks with the sugar to a light mass.
Melt the butter, add the chocolate and salt and stir until smooth.
Combine the egg mixture with the melted chocolate and butter, mixing until a uniform mass is obtained.

In a saucepan heat the blueberries with the sugar and cornstarch.
When the fruit releases its juice, add the lavender and cook over low heat for a few minutes.
Cool before serving.

Place the Multi Cream White and the cream in the bowl of a mixer.
Whip with a whisk or paddle on medium speed until a fluffy, stable consistency is obtained.

Carefully remove the terrine from the tin and peel off the paper.
Slice with a sharp knife dipped in hot water and wiped before each cut to obtain even portions.
Place a slice of terrine on the plate, then spoon over the blueberry-lavender sauce.
Decorate with a spoonful of the white cream.