Pittsburgh chef Rania Harris stops by PTL for her “Cooking with Rania” segment and shares her recipe for Chocolate Terrine Creme Anglaise.
Chocolate Terrine Crème Anglaise
- Vegetable oil
- 12 ounces bittersweet chocolate – coarsely chopped
- 8-1/2 ounces unsalted butter
- 4 large eggs, separated
- 4 large egg yolks
- 1-1/3 cups confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- ½ cup plus 1 tablespoon heavy cream
- 2 teaspoons granulated sugar
- 1 cup slivered almonds – toasted lightly and roughly chopped
- Crème Anglaise (recipe below)
- Strawberries for garnish
For the terrine:
Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine mold; the oil will anchor the plastic wrap. Line the terrine with plastic wrap and set aside.
Melt the chocolate and butter together in a large double boiler over hot, not simmering, water, stirring from time to time. Remove from the heat and let cool slightly.
When the chocolate feels just warm to the touch, stir in the 8 egg yolks until well combined. Sift together the confectioners’ sugar and cocoa powder and stir into the chocolate mixture.
With an electric mixer, whip the heavy cream to soft peaks; refrigerate while you beat the egg whites. With clean beaters, beat the egg whites and granulated sugar in a large bowl until soft peaks form. Fold the egg whites into the chocolate mixture, and then fold in the whipped cream. Pour into the terrine mold and refrigerate, covered with plastic wrap, for at least 12 hours. (The terrine can be refrigerated for up to 3 days.)
Pour 1/4 cup of the Crème Anglaise into the center of each serving plate. To cut the terrine, hold a long-bladed knife under very hot water to heat the blade, then wipe dry with a towel. Slice the terrine into 1/2-inch-thick slices (re-warm the blade as necessary) and arrange one slice on each plate.
Sprinkle the chopped nuts over the Crème Anglaise and around the perimeter of the terrine. Garnish each portion with one strawberry – fanned out – stem left on.
- 3 cups half and half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split lengthwise
- 10 egg yolks
Combine half and half, cream, and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add pod. Bring mixture to simmer over medium heat. Whisk yolks in a medium bowl to blend. Gradually whisk in some of hot half and half mixture. Return mixture to saucepan and stir until slightly thickened, about 5 minutes. Do not boil. Strain into bowl. Cover tightly and refrigerate until well chilled.
You will have extra Crème Anglaise.