Fruit & Chocolate Terrine

Instructions:

Prepare the Fruit Layer:

In a saucepan, mix 500 ml milk, 30 grams sugar, and 7 grams Agar-Agar powder.

Heat the mixture on medium heat until the sugar and Agar-Agar dissolve completely, stirring constantly to avoid lumps.

Once dissolved, pour the mixture into the 18×7×6 cm baking pan, filling it up to about 1/3 of the height.

Before the mixture sets, gently place your sliced fruits into the milk layer in a decorative pattern. Allow some space between each piece of fruit.

Let it cool and set completely, which should take about 1 hour at room temperature or 30 minutes if refrigerated.

Prepare the Chocolate Coating:

In another saucepan, combine 500 ml milk, 80 grams sugar, 7 grams Agar-Agar, and 15 grams cocoa powder.

Heat this mixture while stirring until everything is dissolved and well combined.

Once the mixture is smooth, add the chopped dark chocolate and stir until the chocolate melts and the mixture is homogeneous.

Allow the chocolate mixture to cool slightly, just so it’s not hot enough to melt the fruit layer when poured.

Assemble the Terrine:

Take the slightly cooled chocolate mixture and gently pour it over the set milk and fruit layer to create the chocolate coating.

Fill the larger 20×9×7 cm baking pan with the chocolate mixture, then carefully place the set milk and fruit layer pan inside the chocolate coating pan.

Let the entire dessert set in the fridge for at least 4 hours, or until firm.

Unmolding and Serving:

Once set, gently remove the terrine from the baking pan. If necessary, run a knife along the edge to help release it.

Slice the terrine with a hot knife (dip the knife in hot water and wipe dry before cutting) to get clean cuts.

Serve chilled as a delicious and visually stunning dessert.