Red Quince
Wetherby
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Warm Chocolate Semolina Terrine with
Quince Sauce

 "There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Chocolat
Henri Steinlen
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Warm Chocolate Semolina Terrine with
Quince Sauce
Chocolatier December 1994

Semolina terrine:
3 ounces semisweet chocolate, coarsely chopped
2 cups milk
1 teaspoon cocoa powder
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup semolina (such as Cream of Wheat)
2 large eggs
1 large egg yolk
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Quince sauce:
3 ripe quince
2 cups water
1 cup granulated sugar
1 vanilla bean, split and scraped
1 small bay leaf
1/8 teaspoon salt

Assembly:
2 tablespoons superfine sugar
1 cup crème fraîche
Cocoa powder, mint leaves

Make the semolina terrine:
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan. Line the pan with
a sheet of plastic wrap, allowing the ends to overhang the ends of the pan. Place the loaf pan in a roasting pan and set aside.
2. Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. (Chocolate that has been overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.) Set aside to cool slightly.
3. In a medium saucepan, combine the milk, cocoa, sugar and salt. Bring to a boil over medium heat, stirring occasionally with a hand-held wire whisk.
4. Slowly sprinkle the semolina over the milk mixture, while stirring constantly with the whisk. Reduce the heat to low and simmer for 10 minutes, stirring frequently.
5. Transfer the cooked semolina to a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat at low speed for 2 minutes to cool slightly. Add the melted chocolate and continue to beat until well blended. Scrape the batter into the prepared pan, and fold the plastic wrap over the surface of the batter. Cover the pan tightly with aluminum foil.
6. Place the roasting pan with the loaf pan in the oven, and fill the roasting pan with hot tap water. Bake the terrine for 60 to 65 minutes or until an instant-read thermometer reads 160 degrees F. Remove the pans from the oven. Remove the loaf pan from the water bath and set the pan on a rack to cool for 2 hours. Place the covered loaf pan in the refrigerator to chill 6 hours or overnight.

Make the quince sauce:
7. Wash, peel, quarter and remove the seeds from the quince. Cut into
1/2-inch chunks.
8. In a medium saucepan, combine the water, sugar, vanilla bean, bay leaf and salt and bring to a boil over medium-high heat stirring constantly with a wooden spoon until the sugar completely dissolves.
9. Add the quince pieces and return to a boil. Lower the heat to low and simmer gently for 35 to 45 minutes or until the quince pieces are tender
when pierced with a paring knife. Remove the pan from the heat and remove the bay leaf and vanilla bean. Allow the quince to stand at room temperature until cool.
10. Remove the quince from the poaching liquid with a slotted spoon, and place in the container of a food processor fitted with the metal chopping blade. Add one cup of the poaching liquid and process for 45 to 60 seconds
or until puréed. Add enough of the remaining liquid to make a smooth sauce. Transfer the puréed quince sauce to a bowl and refrigerate until ready to serve the terrine.

Caramelize the terrine slices:
11. Lightly butter a baking sheet and set aside.
12. Remove the foil from the terrine and peel back the plastic wrap. Invert
the terrine onto a clean cutting board. Using a damp slicing knife, slice the terrine into 3/4-inch slices. Place the slices, with the cut side up, onto a wire rack. Sprinkle the superfine sugar evenly over the surface of the slices.
Using a metal cake spatula, transfer the sugar-coated slices to the prepared baking sheet.
13. Using a household propane torch, caramelize the top of each terrine slice with the flame until it melts and turns a dark amber color. The terrine slices may also be caramelized under a preheated broiler.

Serve the terrine:
14. Place 1/4 cup of the quince sauce onto the center of a dessert plate. Place two slices of the caramelized terrine in the center of the plate. Place a heaping tablespoon of crème fraîche on the corner of one of the slices of terrine. Dust the plate with cocoa powder and garnish with mint.
- John Farnsworth
 

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