Fabulous Italian Terrine

When I saw this I just had to share it with you!
It is stunning.

The recipe and video is taken from Bake Club, the fabulous new online club from our sister company.

If you want to watch a fab video of this recipe and also find out how to make blackberry ice cream and vanilla ice cream sign up to Bake Club (you get a free 30 day trial) and click here http://www.baked-and-delicious.com/techniques/ices.


 

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Italian Terrine

Layers of blackberry ice cream, crushed amaretti biscuits and white chocolate or vanilla ice cream make this terrine the perfect dessert for a special occasion.

The terrine, chocolate discs and frosted blackberries can all be prepared in advance, giving you maximum time to spend with your guests.

Italian Terrine from Bake ClubPreparation time

  • 1 hour (plus softening, freezing and drying)
  • Cooking time 20 minutes (for the amaretti)
  • Servings 12

For the amaretti biscuits (makes 24):

  • 150g (5oz) ground almonds
  • 175g (6oz) caster sugar
  • 2 egg whites
  • 1tbsp amaretto liqueur

For the terrine:

  • 600ml (1 pint) blackberry ice cream
  • 400ml (14fl oz) white chocolate or vanilla ice cream
  • 150g (5oz) amaretti biscuits, coarsely crushed

For the white chocolate discs:

  • 150g (5oz) white chocolate, melted
  • Acetate chocolate transfer sheet in a design of your choice

For the frosted blackberries:

  • 1 small egg white, lightly whisked
  • 150g (5oz) fresh blackberries
  • 3tbsp caster sugar

To serve:

  • Fresh mint leaves
  • Icing sugar, to dust

Making the amaretti

1 Preheat the oven to 170°C (fan 150°C)/325°F/gas 3 and line 2 baking trays with baking parchment. Whisk the egg whites in a large bowl until they hold firm peaks. Add the sugar, ground almonds and amaretto liqueur and fold everything together with a metal spoon until you have a smooth paste.

2 Use a teaspoon to spoon the mixture onto the prepared trays, spacing them at least 2.5cm (1in) apart, as they will spread slightly during baking. Bake for 20 minutes or until lightly golden. Allow the amaretti to cool completely on the trays before crushing what you need for the recipe (see tip).

Tip: You won’t need all the amaretti biscuits for the terrine – only about 16. The leftovers can be stored in an airtight container at room temperature for up to a week.

Making the terrine

1 Take the blackberry ice cream out of the freezer, transfer half to another container (returning the rest to the freezer) and leave at room temperature until soft enough to spread. Spoon into a 900g (2lb) silicone loaf pan and spread level with a palette knife.

2 Cover the layer of ice cream by pressing cling film over the surface of it and return to the freezer for at least 1 hour to firm up.

3 Remove the white chocolate or vanilla ice cream from the freezer and leave at room temperature until it is soft enough to spread. Take the loaf pan out of the freezer, remove the cling film and sprinkle the layer of blackberry ice cream with half the crushed amaretti.

4 Spoon the white chocolate or vanilla ice cream over the crushed amaretti, spread level and top with cling film. Return to the freezer for a further 1 hour until the ice cream is firm.

5 Soften the remaining blackberry ice cream. Remove the loaf pan from the freezer, peel off the cling film and sprinkle the rest of the amaretti crumbs over the white chocolate or vanilla ice cream.

6 Spoon the remaining blackberry ice cream on top, spread level and cover with cling film. Return to the freezer for at least 8 hours, preferably overnight.

Making the white chocolate discs

1 Place a patterned acetate transfer sheet on a board with the textured side facing up and the shiny side down. Spoon the melted white chocolate onto the sheet, then with a palette knife, spread the chocolate thinly over the top being sure to completely cover the edges of the sheet.

2 Chill in the fridge for 5 minutes, then press a 3cm (1¼in) round cutter firmly into the chocolate to cut out at least 8 discs.

3 Allow the chocolate to set completely before carefully peeling the discs away from the backing of the sheet to reveal the pattern.

Making the frosted blackberries

1 Brush the egg white over the blackberries until they are coated.

2 Spread out the caster sugar on a plate and roll the blackberries in it. Set aside on a clean plate to dry.

Serving the terrine

1 Turn out the frozen terrine onto a serving plate and carefully lift away the loaf pan.

2 Decorate the top with the frosted blackberries, mint leaves and the chocolate discs. Dust lightly with icing sugar before cutting into slices to serve.

 

 

 

#baked&delicious #bakeclub

Recipe of the Week: Grilled Goat’s Cheese Salad

Grilled Goat’s Cheese Salad

  • Servings: 4
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 34.5g (19.9g sat) per portion
Suitable for vegetarians

Ingredients

  • Oranges 4 large
  • Firm goat’s cheese 4 x 110g (4oz) pieces
  • Bistro salad 150g bag of lamb’s lettuce, baby red chard and beetroot strips
  • Cooked beetroot in natural juice 200g pack, drained and cut into thin batons
  • Wholegrain mustard 1 tbsp
  • Clear honey 1 tsp
  • Olive oil 2 tbsp
  • Salt and freshly ground black pepper

Instructions

  1. Slice the tops and bottoms from the oranges. Using a small, sharp knife, slice off the skin taking away as much of the pith as possible. Holding each orange over a bowl, slice in between the segments to release the flesh and juice into the bowl.
  2. Preheat the grill to a hot setting. Line the grill tray with foil. Place the cheese on the foil. Cook under the grill for about 2 minutes until lightly golden and slightly melting.
  3. Arrange the salad leaves on four serving plates. Drain the orange segments, reserving the juice, and arrange over the leaves, then sprinkle the beetroot on top. Top the salad with the goat’s cheese, cut in half if preferred.
  4. Blend the mustard, honey and oil with the orange juice. Season the dressing and spoon over the salad. Serve immediately.

Read Grilled Goat’s Cheese Salad on the Dairy Diary website


 

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which features this recipe,
is HALF PRICE!
Yes, that’s just £3.99.

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Five Easy Ways to Attract Hedgehogs to your Garden

There’s something very magical about sitting quietly and watching wildlife.

On a recent visit to my parents’ house I was lucky enough to observe a trio of hedgehogs enjoying a feast on their patio.

How cute are they?!!
They look as though they are
wearing little spikey skirts!

I am determined to encourage these cute little mammals to our own garden and after some advice from Mum and Dad, here’s the plan:

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National Cherry Day

Enjoy National Cherry Day with Meringue Nests filled with Chocolate, Cherries & Cream and a HALF PRICE cookbook offer!

This year, we are enjoying a bumper crop of cherries in the UK – hurray! As my all-time favourite fruit I am delighted. And as it’s National Cherry Day on Thursday, it’s the perfect excuse to make this exquisite but very easy dessert. After last week’s blog, you will be an expert in meringue making, so you should be able to make it standing on your head! (Don’t try this at home folks)

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Bake Club – THE place to be!

Win a year’s subscription and try out these amazing Merveilleux Meringues

I’m constantly intrigued by new flavours and keen to try out new techniques, but after joining Bake Club – the community created by our sister company – I have been seriously inspired to create some spectacular cakes and sweets.

With wonderful, whimsical blogs about Parisian delicacies who could fail to be motivated to bake? And with Bake Club you also get stunning photos, inspirational videos and loads of step-by-step instructions, so even for those who are TERRIBLE at decorating cakes and sweets like me, you can still create something gorgeous.

First on my to-do list are these delectable Merveilleux Meringues – they are SO pretty.

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Step-by-Step Guide to Brick Border Edging

Brick Border Edging

One of the projects that I (when I say I, I actually mean my far more practical other half) want to tackle this summer is the edge between the lawn and the borders. 

Our strimmer seems to run out of strimming
line roughly every two minutes and I end up
on my hands and knees using our blunt garden
shears to hack at the edge of the lawn.

With sunken bricks, you can just mow straight over them and the borders look tidy and stay contained. Overall, this gives a really neat finish to the garden.

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