notes
desser t
notes
Chocolate was only used as a savoury drink in Mexico( where it came from) until it was brought to the courts of Lyon( in the Rhone Alp region). It was here that sugar was added and chocolate as we know it was invented for the first time.
Make sure you leave the melted chocolate and the marshmallows for at least 10 minutes to allow them to cool enough not to simply melt the cream when they are mixed together. week one dietary requirements:
vegetarian: NO( marshmallows contain gelatine)
vegan: NO, see alternative vegan recipes
dairy free: NO, as vegan
nut free: OK gluten free: OK
Pea purée
Serves: 4 Cooked: on the hob
400g frozen peas, please buy a decent make they are worth it
2 tablespoons olive oil 2 tablespoons cream
desser t
Chocolate terrine with cappuccino sauce
Serves: 8 Cooked: on the hob
Preparation time: 0 minutes Cooking time: 5 minutes
finely grated zest and juice of ½ lemon
salt and pepper
1. Cook the peas in salted water for 5 minutes from frozen. 2. Drain well and blend using a hand blender with the other ingredients seasoning well with salt and pepper. 3. Put into a bowl suitable for microwaving and cover with cling film. 4. Just before serving microwave for 3 minutes then transfer to a piping bag( you may need to put a glove on to pipe as the peas may be hot) loosen the purée with a little water if it is too thick as you need a soft mix to pipe it.
See dietary requirements on previous page.
Preparation time: 15 minutes Cooking time: 10 minutes
+ 4 hours to set
250g white marshmallows( if some pink for the sauce: it will not matter)
250g white chocolate
4 tablespoons milk 100ml cream
250g dark chocolate 1 teaspoon instant coffee
250g milk chocolate
1 egg white
400ml double cream 100g dark chocolate to make squiggles
1. Line a 1kg loaf tin with a double layer of cling film. 2. Melt the marshmallows in the milk on a low heat, then transfer to a mixing bowl and set aside to cool. 3. Melt the two chocolates in two bowls over two pans of boiling water. Using 4 tablespoons of chocolate( can be with either dark or milk) drizzle squiggles on baking parchment laid on a plate. Refrigerate until set. store in the fridge. Leave the remainder of the chocolate to one side to cool. 4. Whip the double cream in a separate bowl. 5. Separate the marshmallows and cream into two lots and fold together the cooled marshmallows, cooled chocolates and cream so you have two separate terrine mixtures. Layer into the loaf tin and cover with cling film. Refrigerate for at least 4-5 hours. 6. For the sauce: heat the cream in a saucepan with the instant coffee until the coffee has dissolved. Remove from the heat and break the white chocolate into it and stir until melted. Leave to go cold so make ahead. Just before serving whisk the egg white with a hand whisk in a clean mixing bowl and fold into the cappuccino sauce just before serving.
To serve: cut into slices using a sharp knife dipped in hot water. Place a slice in the centre of a side plate and top with a squiggle of chocolate and a sprig of mint if available. Drizzle over the sauce or serve sauce alongside in a shot glass if you have one.