apple terrine

Last Recipes

apple terrine

apple terrine

Number of persons

8 granny apples

1 cooked beetroot

4 tablespoons of sugar

1 pinch of cinnamon

1 piece of semi-salted butter

1 egg

10 cl liquid crème fraîche

Total Time: 1h30
Preparation: 30 min
Cooking time: 1 h
Cover and simmer the peeled, seeded apples with 2 tablespoons of sugar and cinnamon for about 20 min.
At the end of cooking, let it boil for a few moments if there is a lot of liquid.
Leave to cool.
While the apples are cooking: cut the beets into thin slices. (you should have 10 slices) In a frying pan: melt the butter, add 2 tablespoons of butter, put the beetroot slices and add a little water to bathe them.
Let them simmer in this syrup for at least 20 min, add water if necessary. At the end of this time do not add any more water and let them caramelize while stirring and turning them often so that it caramelizes on all sides and does not burn.
In the cooled compote, add 1 egg and 10 cl of cream, stirring well.
Put 1/3 of the compote in a cake tin, cover with 5 caramelized beetroot slices, add 1/3 of the compote, then 5 more beetroot slices and finally finish with the remaining 1/3 of the compote.
Place in the microwave (850 W or maximum power) for 25 min or in a bain-marie for 45 to 50 min (180°C - thermostat 6).
The terrine should be firm and slightly loosen from the edges.
It should be eaten cold.

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