Terrine De Fruits En Gele Coulis De Framboises |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Gelatin-based deserts may seem like a modern invention. After all, reliable home refrigeration was not common until the middle of the twentieth century and gelatin needs to be cooled to solidify it. But French cooks have been extracting and clarifying their own gelatin from veal hoofs for centuries. Read more . In 1867, Jules Gouffé published 13 recipes for gelées, or jellies as they were translated in the English-language edition a couple of years later, accompanied by a method for preparing the calf’s foot gelatin. When adapting the following recipe from one taught at the cooking school in Amondans, France, I referred to Gouffé’s century-old recipes for additional guidance. Although this desert could be prepared in just about any shaped mold, the rectangular shape of a terrine produces an end product that is easy to serve and very attractive. Ingredients:
for terrine |
2 cups water |
1 cup granulated sugar |
1 medium firm pear, halved, peeled, cored |
1 medium apple, halved, peeled, cored |
1/3 cup riesling wine |
4 leaves gelatin |
for coulis |
1 cup raspberries |
3 oz. sugar |
2 tablespoons riesling wine |
Directions:
1. Combine the water and sugar in a saucepan.
2. Add the apple and pear and place over high heat.
3. Bring to a boil, reduce heat, cover, and simmer the fruit until barely tender.
4. Do not over cook.
5. The fruit is cooked when the tip of a small knife can easily be inserted into it.
6. The pear generally cooks faster than the apple, but the cooking time is also a function of ripeness.
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8. When cooked, drain the fruit and arrange, cut side down, on a plate. Place the fruit in a refrigerator until chilled.
9. Reserve the poaching liquid and chill.
10. Chill the terrine.
11. When the poaching liquid is cool, strain it through a piece of muslin. Combine 225 milliliters of the poaching liquid with the wine in a small saucepan.
12. Place the gelatin in a glass of water for a few minutes to soften it. Squeeze out the water and add the gelatin to the saucepan.
13. Place the saucepan over high heat and stir continuously until the gelatin is dissolved. Immediately remove the saucepan from the heat and cool the contents to room temperature in an ice bath.
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15. Cut each piece of fruit in half, lengthwise.
16. Trim the fruit quarters to a uniform length, width, and height that allows them to stack neatly in the terrine with a bit of space on the sides.
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18. Keep the fruit and terrine as chilled as possible while working with it to decrease the time required for the gelatin to solidify and speed up the assembly process.
19. Remove the terrine from the refrigerator and ladle some of the poaching liquid and gelatin combination into the bottom to a depth of about half a centimeter.
20. Return the terrine to the refrigerator until the liquid solidifies.
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22. Arrange the apple quarters in the terrine so there is space on the sides and the ends.
23. They should be touching where the two ends butt up.
24. Ladle enough liquid into the terrine to come up the sides of the apple about halfway—they should not float.
25. Place the terrine in the refrigerator until the liquid solidifies.
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27. Ladle more liquid into the terrine until the apples are covered by a couple of millimeters of liquid.
28. Return the terrine to the refrigerator until the liquid solidifies.
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30. Arrange the pear quarters in the terrine so there is space on the sides and the ends.
31. They should be touching where the two ends butt up.
32. Ladle enough liquid into the terrine to come halfway up the sides of the pear.
33. Place the terrine in the refrigerator until the liquid solidifies.
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35. Ladle more liquid into the terrine until it is level with the top.
36. Return the terrine to the refrigerator until the gelatin is very solid and the terrine is chilled thoroughly, about 6 hours or overnight.
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38. While the terrine is chilling, prepare the coulis.
39. Place the raspberries, sugar, and wine in the bowl of a food processor and process until quite smooth.
40. Force the puree through a medium-fine strainer. If there are any seeds remaining in the puree, force it a second time though a fine strainer.
41. Chill the coulis until needed.
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43. Unmold the terrine onto a flat surface that will fit into the refrigerator, such as a small plastic cutting board. Return the board to the refrigerator until it is time to cut the terrine.
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45. To plate the terrine, spoon a circle of raspberry coulis on each of the serving plates, which should have previously been chilled.
46. If desired, decorate the coulis.
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48. Cut a thin slice, just enough to expose the fruit, from each end of the terrine and discard.
49. Slice the terrine into thick slices.
50. Place a slice on each plate.
51. ******
52. Ref: L’École de Château d’Amondans, 10 June 1992.
53. ©2005 Peter Hertzmann
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