International Incident Party: Terrine

The theme of this month’s International Incident Party: Terrines, had me in a bit of a quandary.  Typically, when you think terrine, meat comes to mind, but to be honest, I have been so up to my ears in meat (literally!) with last month’s Charcutepalooza sausage stuffing challenge and this month’s emulsified sausage (hot dogs and wursts) challenge that I couldn’t face the thought of making another meat dish.  But I was determined to take part anyway…

My mind, as it is wont to do, wandered to dessert – I spent a little while looking at my cookbooks then online and I happened across a recipe for chocolate terrine over at Lynda’s lovely blog, TasteFood that reminded me of a dessert I cannot wait to get my hands on as soon at I make my way to a Monoprix in Paris later this week (insert excited grin here!) – Rians Fondant au Chocolat avec son pot de crème anglaise.  It must be said that this was a favourite feature of a New Years’ Eve dinner Neil and I enjoyed with our dear friends Cathy and Alicia in Dinan (Brittany) a couple of years ago. I mean, who can resist?

I could tell immediately from Lynda’s pictures that it was pretty much the exact dessert (only better) that I have so often enjoyed in France and set to work making it. It involves a rather large amount of eggs and cream and chocolate – so really, how can you go wrong?  It turns out, it’s WAY richer than the Rians version (and SO much better…). Thin slices are a necessity…

Yes, it’s a solid mousse-like cake-terrine so requires two hands to cut…

But look how beautiful it is. You can tell it’s decadent even before you taste it.

I served it with a classic crème anglaise (from The Joy of Cooking) and it was perfect.

Plate-lickingly good.

I enjoyed it so much that I made it again a couple of days later (it really only takes about 15 minutes to put together – so easy!) and took it to our staff end of year potluck lunch. It was devoured.

Thanks Penny for hosting the Party this month – I’m glad I was all “meated out” and took the time to search for a dessert terrine because now I know how to make a better version of one of my favourite French supermarket desserts ever!

68 thoughts on “International Incident Party: Terrine”

  1. Mardi, you know this is MY kind of terrine! Dessert, chocolate, plenty of eggs and cream… in fact, why in heavens name did I make a vegetarian terrine? You said 15 minutes to make…ok, I’m right onto it! Totally mouthwatering choice, Mardi, I love it.

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  2. Wow Mardi! I can almost taste the creme anglaise with the rich chocolate – it’s one of my favorite combinations. Bon voyage!

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  3. Oh, my god. This looks like the best thing ever. I want to be buried in it and eat my way out! Also: my cookbook finally came, so as soon as I cook something with Moochie, I’ll post and link! Thank you.

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  4. I can attest to its plate-licking worthiness as I was lucky enough to have a slice of it. It is decadent and paired with the creme anglaise is magic!

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  5. you know that I love love chocolate right? I want a big big slice please. and also enjoy your trip babe!!

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  6. Given the choice, I would always go for chocolate over meat. I don’t know about these thin slices though — just hand me a fork :]

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  7. Oh My! If this doesn’t look like a rich and delicious dessert I don’t know what will. Beautiful Mardi!

    P.S. Wondering if Neil has a wine to go with this or is it just too perfect all by itself?

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  8. I’ve made one too! It was delicious!! The only problem was not putting the plastic thing… So imagine the result! haha

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  9. Roll on Juillet et les petits pots de creme anglaise!
    Really I’m after the yoghurts that make you skinnier than une belle parisienne cos if we eat this for 2 weeks we’ll explode!

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  10. I love your variation of a terrine! When I saw the photo at first I thought: Wow, that is the smoothest pate I’ve ever seen! lol. I can certainly see why it would be a hit at a potluck – and it definitely looks like it takes longer than 15 minutes to make!

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  11. Exceptional improv! We had an eggplant (or aubergine) terrine in Provence earlier in the year that made me think about the style in a whole new way. And here I am turning around with it again.

    Now I need some chocolate…

    Jason

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  12. Pingback: Round up - International Incident Terrine Party | Addictive and consuming - A Melbourne food blog

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