Chocolate Terrine with Candied Clementines
Chocolate Terrine with Candied Clementines
Ingredients
- 4 whole clementines, scrubbed
- 2 1/2 cups (625 ml) water
- 2 cups (500 ml) sugar
- 14 oz (395 g) semi-sweet
- 1 cup (250 ml) 35% cream
- 2 tablespoons (30 ml) honey
- 1/4 cup (60 ml) unsalted butter, cut into cubes
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Place the clementines in a saucepan just large enough to hold them. Cover with cold water and bring to a boil. Drain and repeat 3 more times. This blanching will make them less bitter.
- In the same saucepan, bring the water and sugar to a boil. Add the clementines and simmer gently for about 90 minutes (see note). Let cool. Refrigerate overnight in the syrup. The next day, drain and cut a thin slice off each end. Set aside.
Chocolate Terrine with Candied Clementines