Vanilla Bean Terrine: A Simple, Sweet Summer Treat

Vanilla cream terrine is a dessert that has been popular in Europe for a long time, with a sweet version of the dish dating back to the 18th century. It is a simple yet delicious dessert that is perfect for al fresco summer dinners. The vanilla cream terrine is similar to a crème brulée but lighter, and it has more zing than a panna cotta. The recipe includes ingredients such as cream, sugar, yoghurt, and vanilla extract, and it is set using gelatine. The terrine is typically chilled in a plastic container and served with a fruit coulis, such as blackcurrant or raspberry, and decorated with fresh mint leaves.

Preparing the mould

Once you have chosen your mould, the next step is to prepare it for the terrine mixture. If you are using a plastic container, you may not need to do much preparation, but if you are using a more complex mould, it is important to grease it and line it with cling film to ensure that the terrine can be easily removed once it has set. This is particularly important if you are using more intricate shapes, such as heart-shaped moulds.

For a vanilla and fruit terrine, you will need to fill the moulds halfway up with the vanilla mixture and then refrigerate until firm, which will take approximately one hour. This will create a base for the fruit layer. If you are making a vanilla cream terrine, you can simply pour the mixture into the mould and chill it in the fridge for at least 4-6 hours or preferably overnight until it is set.

To unmould the terrine, you can place the bottom of the container in a bowl of warm water for a minute or two to loosen it, and then flip it onto a serving platter. Alternatively, you can use a palette knife to loosen the edges before turning it out onto a plate or board.

Making the vanilla mixture

To make the vanilla mixture, start by placing the gelatin in a cup or bowl, along with a small amount of the cream (this can vary from 3 tablespoons of cream to 1/4 cup). Let this mixture sit for about 10 minutes to allow the gelatin to bloom or soften.

Next, in a separate saucepan, heat the remaining cream with the sugar. It is important not to overheat the cream; simply heat gently until the sugar has dissolved. Once the cream starts to bubble along the edges of the pan, remove it from the heat.

Now, add the soaked gelatin to the warm cream and whisk everything together over the heat for a few seconds until the gelatin has dissolved. Remove the cream mixture from the heat and set it aside.

In a mixing bowl, combine the yoghurt or yogurt and vanilla extract. Then, slowly whisk in the cream mixture until it is fully incorporated.

At this point, you can pour the vanilla mixture into your chosen moulds or container. If making a layered terrine, pour the mixture halfway up each mould and refrigerate until firm (about one hour). If making a single-layer terrine, simply pour the mixture into your container and allow it to cool before covering and chilling in the fridge for at least 4-6 hours or preferably overnight.

Making the fruit coulis

Fruit coulis is a simple sauce that can be made with almost any fruit. For a vanilla and fruit terrine, a blackberry, raspberry, and strawberry coulis is a great choice. However, you can use any combination of berries or soft fruits.

To make the coulis, start by gently heating your chosen fruit in a pan with some sugar. Use a medium heat and stir the mixture until the sugar has dissolved and the fruit has softened. Continue cooking the fruit until it has reduced by half. This should take about 10-15 minutes.

Once the fruit has reduced, remove it from the heat and allow it to cool. Then, transfer the mixture to a blender or food processor and blend until smooth. You can also use an immersion blender directly in the pan. If you prefer a thinner consistency, you can add a little water or fruit juice to the mixture before blending.

Taste the coulis and adjust the sweetness to your liking. If it needs more sugar, add a little at a time and stir until dissolved. You can also add a squeeze of lemon juice to brighten the flavors.

Finally, pour the coulis into a jar or container and refrigerate until ready to serve. The coulis should last in the fridge for about a week.

To serve, simply drizzle the fruit coulis over slices of vanilla terrine. You can also dust the terrine with icing sugar or fresh mint for an extra touch of sweetness and color.

Layering the terrine

To layer the vanilla terrine, you will need to follow a two-step process. The first step is to make the vanilla mixture, and the second is to make the fruit mixture.

For the vanilla mixture, start by soaking the gelatine in a small bowl with a few tablespoons of cream for about 10 minutes. In a separate saucepan, heat the remaining cream with the sugar, stirring gently until the sugar has dissolved. Be careful not to overheat the cream. Once the sugar has dissolved, add the soaked gelatine to the warm cream and whisk everything together over the heat for a few seconds. Then, remove the cream mixture from the heat. In a mixing bowl, stir the yoghurt and vanilla together, before whisking in the cream mixture.

For the fruit mixture, gently heat the fruit in a pan with the sugar until it has reduced by half. Allow this mixture to cool and then refrigerate until needed.

Now that you have both mixtures, it's time to layer them! Pour the vanilla mixture into your chosen moulds (individual heart-shaped moulds or a narrow plastic sandwich box greased and lined with clingfilm can be used) until they are about halfway full. Place the moulds in the refrigerator until the vanilla mixture is firm (this should take about an hour). Once the vanilla layer is firm, remove the moulds from the fridge and carefully pour the fruit mixture on top. Return the moulds to the refrigerator for at least two more hours, but preferably leave them overnight.

When you are ready to serve, simply tip the mould upside down onto a plate. Your vanilla and fruit terrine should now be ready to enjoy!

Serving the dessert

Now for the moment you've been waiting for—it's time to serve your vanilla terrine. But how do you get it out of the mould? Don't worry, it's not as tricky as it seems. First, you'll want to loosen it by sliding a palette knife around the edges. Then, give it a good shake. If you're using a glass bowl or tin mould, you can also try placing the bottom of the container in a bowl of warm water for a minute or two to help it come loose.

Once your terrine is out of the mould, it's time to plate it up. For a simple yet elegant presentation, spoon some apricot jam onto the bottom of a plate, place a slice of terrine on top, and sprinkle with berries and mint leaves. If you want to get a little more creative, you can also drizzle your terrine with a fruit coulis and dust it with icing sugar.

For a truly impressive display, consider serving your vanilla terrine as part of a larger dessert spread. Include some fresh fruit, such as raspberries, strawberries, or blackberries, and perhaps a few cookies or small cakes on the side. Your guests will be sure to impress!

And there you have it! Your vanilla terrine is now ready to be enjoyed. Whether you're serving it at a dinner party or simply indulging on a warm summer day, this dessert is sure to impress and delight.

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