DESSERT TERRINE RECIPES
DESSERT TERRINE RECIPE | EAT SMARTER USA
The Dessert Terrine recipe out of our category Chocolate Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 4 hours 15 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Line a loaf tin with cling film.
- Melt the butter and syrup in a small pan. Stir and remove from the heat.
- Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and mix with the buttery syrup.
- Stir in the biscuits and raisins and put into the tin. Smooth the top and scatter with the sugar crystals. Chill for at least 4 hours until set.
- Cut into slices to serve.
Nutrition Facts : Calories 489.92 kcal, FatContent 32.71 g, SaturatedFatContent 19.37 g, ProteinContent 4.12 g, CarbohydrateContent 47.06 g, SugarContent 16.89 g, CholesterolContent 46.79 mg
20 TIERED TERRINE RECIPES TO TRY NOW - BRIT + CO
Steps:
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FRESH BERRY TERRINE RECIPE - RECIPES.NET
This refreshing and flavorful berry terrine is packed with a mixture of tart and sweet berries, all coated in a soft jelly, for a decadent dessert!
From recipes.net
Reviews 1
Total Time 4 hours 20 minutes
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Reviews 1
Total Time 4 hours 20 minutes
Cuisine American
- Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.
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Once this healthy dessert terrine is made, it can stay in the loaf pan in the refrigerator up to 3 days before unmolding.
From goodhousekeeping.com
Total Time 15 minutes
Category dairy-free, low-fat, baby shower, Barbeque, bridal shower, dinner party, Easter, feed a crowd, Fourth of July, Mother's Day, dessert
Cuisine American
Calories 160 calories per serving
From goodhousekeeping.com
Total Time 15 minutes
Category dairy-free, low-fat, baby shower, Barbeque, bridal shower, dinner party, Easter, feed a crowd, Fourth of July, Mother's Day, dessert
Cuisine American
Calories 160 calories per serving
- In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly. In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 cups Riesling. Pour gelatin mixture into 9" by 5" loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm. To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water 4 to 5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.
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