Food & Home Entertaining

EATING LOCALLY
Chocolate terrine with
hazelnut praline and
salted-caramel popcorn
Serves 12 A LITTLE EFFORT 2 hrs +
setting time
THE FLAVOUR COMBINATIONS
CHOCOLATE TERRINE
250ml (1 cup) fresh cream
200g Lindt 70% Dark Chocolate
225g castor sugar
60ml (¼ cup) boiling water
100g hazelnuts, roughly chopped
HAZELNUT-PRALINE TOPPING
225g castor sugar
60ml (¼ cup) boiling water
2,5ml (½ tsp) Khoisan Sea Salt
100g hazelnuts, roughly chopped
SALTED-CARAMEL POPCORN
15ml (1 tbsp) cooking oil
125ml (½ cup) popcorn kernels
220g sugar
60ml (¼ cup) boiling water
7,5ml – 10ml (1½ tsp – 2 tsp)
Khoisan Sea Salt
edible flowers, to decorate
HOW TO DO IT
For the terrine, place the cream in
1 a saucepan over low heat
until it reaches scalding
point, but does not boil.
Remove from heat, add
the chocolate and stir
until it has melted and
is beautifully smooth.
2
Melt the 225g castor sugar in a
small saucepan over medium heat.
Add the 60ml (¼ cup) boiling water
and stir until completely dissolved
before boiling. Bring to a boil slowly
until it turns a light caramel colour (do
not stir the syrup at all while it boils).
Remove from heat and quickly stir in
the 100g chopped hazelnuts before it
sets. Spread the hazelnut mixture out
evenly on a silicone mat and leave to
harden. Once set, crack with the back
of a knife or spoon, place the praline in
a food processor and blitz until ine.
Fold the crushed praline into the
3 chocolate mixture. Pour into
a greased 1L terrine or loaf tin lined
with cling ilm and place in the freezer
to set, at least 2 hours.
For the hazelnut-praline topping,
4 melt the 225g castor sugar in a small
saucepan over medium heat. Add the
60ml (¼ cup) boiling water and 2,5ml
(½ tsp) salt and stir until completely
dissolved before boiling. Bring to a boil
slowly until it turns a light caramel colour
(do not stir the syrup at all while it boils).
Remove from heat and quickly stir in the
100g chopped hazelnuts before it sets.
Spread the hazelnut mixture out evenly
on a silicone mat and leave to harden.
Once set, crack with the back of a knife
or spoon into shards and set aside.
For the popcorn, place a little pot
5 over high heat and add the oil. Wait
5 minutes for the oil to heat up, then
add the corn kernels. They will start to
pop after 1 – 2 minutes. Remove from
heat when the popping begins to stop.
In a small saucepan over medium
6 heat, melt the 220g sugar. Add the
60ml (¼ cup) boiling water and the
7,5ml – 10ml (1½ tsp – 2 tsp) Khoisan
Sea Salt, depending on how salty you
prefer it. Stir until completely dissolved
before boiling. Bring to a boil slowly
until it turns a light caramel colour
(do not stir the syrup at all while it
boils). Pour the caramel mixture over
the popcorn and stir to coat evenly.
Pour onto a greased baking sheet and
spread it out. Allow to cool and set.
To serve, place the terrine or loaf
7 tin in a little boiling water, which
will help to release it from the dish
and create a nice smooth texture once
turned out. Top it off with the praline
shards, the salted-caramel popcorn
and edible lowers. Serve thin slices
as an after-dinner treat.
COOK’S TIP
To ease the caramelmaking
process, use
boiling water at
the start.
CHOCOLATE TERRINE WITH HAZELNUT PRALINE
AND SALTED-CARAMEL POPCORN
foodandhome.co.za JUNE 2016 33