Moscato Fruits Terrine with Orange Foam and Its Sor

Preparation Terrine:

(Attention: Prepare the day before)

Soak the gelatine in cold water, let it melt in the warmed port wine and add it to the Moscato – Champagne mixture warmed up to room temperature. Portion the berries whole, all other fruits into small, pleasing pieces. Glaze the inside of a good pre-cooled baking dish with the wine jelly, place the fruit and berries in layers and pour the wine jelly on top. 12 hours in the refrigerator form. Preparation orange foam:

Make the sugar to a light brown caramel and extinguish with the orange juice (be careful Can splash strongly) and boil to half, cool and strain (pass through a fine sieve). Beat the eggs, egg yolks with the orange liqueur and orange juice reduction in a semicircular baking bowl over a hot water bath (bain-marie) until thick and creamy

(Note to non-professionals: always beat heartily with a whisk or you will quickly end up with egg custard).

Whip until cooled on ice and strain. Then fold in the whipped cream.

Serve:

Pour a mirror with the orange foam on the plates (form a blob in the center). Cut the fruit terrine into 2 cm thick slices and place on the foam. Fill the hippentueten (ice cream cones) with the sorbet and put them on. Garnish with berries and mint leaves. Good luck !

Related Recipes:

Buttermilk Terrine with Salmon and CaviarThe fish jelly is made from 1 l fish stock and 14 sheets of gelatin. Bring the white wine and port wine to the... Orange Yogurt Mousse with CrocansFor the orange-yogurt foam, soak the gelatin in cold water. slightly warm a quarter of the orange juice with... Winter Fruits in Strudel DoughPeel the tangerines and remove the fine white peel residues. Divide the tangerines into wedges. Put the almond... Sheep Cheese TerrineFor the sheep’s cheese terrine, rinse the terrine mold (capacity approx. 750 ml) with cold water and... Passion Fruit Chocolate Mousse CakeFor the passion fruit chocolate mousse cake, first prepare the cake base. Separate the eggs and beat the egg... Rhubarb Mascarpone Terrine(*) Terrine or pie dish (quiche dish) 16 cm long, enough for 6 people. Peel the rhubarb (1) and cut into small... Iced Melon Soup with Cinnamon Leaf Pastry and Fruit SkewersIced melon soup Cut the melons in half. Scrape melon pulp out of melons with a spoon. Blend the melon pulp... Yogurt Curd Terrine with Strawberry SauceStir the quark with the powdered sugar. Gradually add the yogurt to the quark. Soak the gelatine in cold water... Apple and Banana Potpourri on Wine FoamCut out apple house, peel apple and cut into slices one and a half centimeters thick, sprinkle with a little... Orange Wall in Nut CoatSeparate eggs. Beat vanilla sugar, egg yolks, salt and grated lemon zest until creamy. Whip the egg whites...