Assorted Fruit and Almond Cream Terrine

By corlear

La Terrine de Fruits à la crème d'Amandes

Shopping: It is usullv necessary to purchase the fruits in greater quantities than needed for the recipe. Choose the best quaility available, and pick out the best for the terrine.

Pistachios are almost always sold salted. If you must buy them salted, shell and rinse them in a colander under cold water, then dry. Coarsely chop them in a food processor fitted with a blade attachment or chop with a chef’s knife.

Preparation: 30 minutes
Cooking: None
Ease: Easy
Cost: Moderate

Ingredients

• 3 oz (90 g) kiwi
• 3 oz (90 g) pear
• 11/2 oranges
• 21/2 sticks (300 g) butter, softened
• 11/4 cup (254 ig) su
• 71/2 oz (210 g) almond powder
• 3 eggs
• 13/4 oz (50 g) white grapes
• 13/4 oz (50 g) black grapes
• 1 tablespoon pistachios (see shopping info on title page), coarsely chopped
• 1 tablespoon candied orange peel
• 9 oz (250 g) strawberries

Preparation

Step 1

The day ahead: Peel the kiwi and pear. Cut the pear in large dice, then quarter and slice the kiwi. Peel the orange, cut it into quarters and remove the seeds if needed. Place the fruit on a paper towel, occasionally changing the towel to absorb the liquid as it is rendered.

Prepare the almond cream. Cream the butter. Add 1 cup (200 g) sugar and cream together until the mixture is light and fluffy. Incorporate the almond powder, then beat in the eggs one at a time. Whip for a fairly long time on an electric mixer or with an electric beater until the mixture is cream smooth, and stiff.

With a spatula, coat the bottom and sides of a 6 inch (15 cm) long cake mold with a thin, even layer of almond cream.

Arrange all the fruit (except for the stravberries in the mold, alternaling layers and types of fruit th thin layers of almond cream. Scatter pistachios and candied orange peel between the layers. Finish with a layer of almond cream. Refrigerate for at least 3 hours.

Prepare a strawberry coulis. Wash and hull the strawberries and purée them in a food processor with the remaining ¼ cup (30 g) sugar. Cover and refrigerate the coulis.

Just before serving: Nap the bottom of 6 dessert plates with the strawberry coulis. Unmold the terrine onto a platter. Heat a long bladed knife under hot water and cut 6 slices, placing each on top of the coulis on the plates.

Chef’s tips: The following will make it easier to unmold the terrine: Before spreading on the first layer of almond cream, line the entire terrine with plastic film so that it extends over the rim of the terrine. When the terrine is ready to be unmolded, place a platter over the terrine, and turn both the platter and terrine over. Lift the mold straight up off the terrine and remove the plastic film.

To facilitate cutting the slices, place a cake knife or large metal spatula at the end of the terrine, holding the end in place while cutting the slice with a hot knife. Catch the slice on the cake knife or spatula and transfer it to a plate.

This terrine can be prepared the day ahead, but do not keep it for more than 36 hours or the fruit will start to break down and release its juices.

Wine suestion: This is the moment to sample a Muscat appellation Beaumes-de Venise (southern Côtes-du-Rhône), a natural, soft, extraordinary fruity wine. Chill it to 50°F (10°C).