Brownie, berry and pistachio jelly terrine

Food24
10 servings Prep: 25 mins, Cooking: 25 mins

By Food24 December 06 2020
Recipe Disclaimer
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Ingredients (19)

Pistachio milk jelly layer:
125 ml pistachios — raw, shelled
560 ml water — lukewarm
5 ml Goldcrest Pure Honey
Robertson's food colouring — green
80 ml sugar
60 ml water — cold
20 ml Sheridans gelatine — powder
BROWNIE LAYER:
80 ml butter — salted
125 ml dark chocolate — finely chopped
250 ml brown sugar
80 ml cocoa powder
5 ml Robertson's vanilla essence
2 eggs — large
125 ml flour — cake
BERRY JELLY LAYER:
60 ml water — cold
20 ml Sheridans gelatine — powder
500 ml berry juice
250 ml mixed berries
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Tap for ingredients

Method:

For the Pistachio milk jelly layer:
Prepare the pistachio milk by covering the raw pistachios with cold water and leaving it to soak for at least 6 hours or overnight. Strain and rinse the nuts.

Place the soaked nuts, lukewarm water and honey in a high-speed blender and puree for 2 minutes until smooth. Strain it through a muslin cloth or very fine sieve. Colour it with a bit of green food colouring if you find that it is not green enough. Keep it in the fridge until ready to use.

For the brownie layer:
Preheat the oven to 170°C. Line a 30cm x 10cm straight-sided loaf tin with baking paper, making sure it hangs over the sides quite a bit. Spray it with non-stick cooking spray.

Melt the butter and chocolate over a double boiler until smooth. Whisk in the sugar, cocoa, vanilla, eggs and flour until smooth. Spoon it into the lined tin and bake for 20-25 minutes until firm. Allow it to cool in the tin.

Prepare the pistachio milk jelly by warming up the pistachio milk with the sugar. Once the sugar has dissolved allow it to cool. Place the cold water in a small bowl and sprinkle in the gelatine. Stir and allow it to sit for 5 minutes. Place it in a slightly bigger bowl filled with warm water and stir until the gelatine is melted and clear. Make sure that none of the warm water used for melting runs into the gelatine mixture.

Whisk some of the cooled pistachio milk into the melted gelatine and then pour it all in with the rest of the pistachio milk. Whisk until smooth. Pour it over the cooled brownie base and refrigerate for at least 2 hours until firm.

Once the pistachio jelly has firmed up you can prepare the berry jelly:
To do so, place the cold water in a small bowl and sprinkle in the gelatine.

Stir and allow it to sit for 5 minutes. Place it in a slightly bigger bowl filled with warm water and stir until the gelatine is melted and clear.

Make sure that none of the warm water used for melting runs into the gelatine mixture.

Whisk some of the berry juice into the melted gelatine and then pour it all in with the rest of the berry juice. Whisk until smooth. Pour it over the pistachio milk jelly layer and sprinkle the berries on top. Refrigerate for at least 6 hours or overnight.

To unmould the jelly, remove it from the fridge. Place a large plate or platter (that will not be used for serving) on top and turn it over. Pull off the tin and then the baking paper that was used to line the tin. Gently place the actual serving plate or platter on top and turn it over again so that the brownie base is now on the bottom and the berry jelly is on top.

Garnish with mint leaves and serve it in slices.

TIP:
If you want to save yourself a lot of trouble and time but still want to get a green milk jelly then use 500ml (2 cups) of store-bought green steri stumpie in place of the pistachio milk. It won’t have the same nutty flavour but it will still look beautifully green and taste delicious.

TIP:
Regular loaf tins won’t work for this specific recipe as they are slightly narrow at the bottom. You can find straight-sided loaf tins at specialized baking stores.

TIP:
Jelly terrines are very fragile and should be handled gently and carefully when being prepared and unmouded. Serve the slices with scoops of ice cream if you need to cover up any cracks.

 



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