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Chocolate terrine with candied orange and orange caramel fudge

PUBLISHED: 10:15 11 July 2014 | UPDATED: 10:15 11 July 2014

Chocolate terrine with candied orange and orange caramel fudge

Chocolate terrine with candied orange and orange caramel fudge

Archant

Head chef Ellis Manchee has for the past eight years been learning his craft working alongside owner and executive chef Darren Bennett. 'Darren is a good teacher and now leaves me to get on with it,' says Ellis. His favourite dishes to prepare are either the lobster or pork belly, which is currently their most popular, marinated in garlic and sea salt overnight then cooked slowly in pineapple and star anise. Here Ellis shares the recipe for one of the most popular desserts on the Magic Mushroom menu.

Head chef Ellis MancheeHead chef Ellis Manchee

Ingredients

Serves 10

For the Terrine

600g of dark chocolate

225g of double cream

325g of butter

6 egg yolks

85g of castor sugar

For the candied orange

2 oranges

100g of castor sugar

For the orange caramel fudge

200g of condensed milk

100g of brown sugar

1 tablespoon of clucose

50g of golden syrup

65g of butter (chopped)

90g of white chocolate

Zest from two oranges

Method

To prepare the terrine, melt the chocolate in a bowl over boiling water (bain marie), put the cream into a pan and bring to the boil. Cream the butter and sugar together in a mixing bowl, then add the egg yolks and mix together. Add the melted chocolate into the cream and then add to the mixing bowl and stir well. Line a terrine mould with cling film and pour in the mixture. Place in the fridge for 24 hours to set.

To prepare the candied orange, peel two oranges, cut the peel into thin strips (julienne), place the peel into a pan and bring to the boil. When the peel boils, remove from heat and refresh under cold water. Do this three times. Place the peel back in pan, cover with water and add 100g of castor sugar, place on the heat and reduce by half until sticky in consistency.

To prepare the orange caramel fudge, line a baking tin with parchment paper. Place the condensed milk, brown sugar, glucose, golden syrup and butter in a pan and cook over a low heat for 10 minutes, but do not let the mixture boil. The mixture should look glossy. Increase the heat to medium and simmer. Stir constantly for 10 minutes until the mixture thickens and comes away from the sides of the pan. Remove from the heat and stir in the white chocolate and orange zest. Pour into a tray and smooth over. Cover with cling film and refrigerate for six hours.

Serve your guests with a slice of terrine, topped with caramel fudge pieces and candied orange for a truly special end to your dinner party.

Get the taste

The Magic Mushroom Restaurant

Barleylands Road

Billericay

CM11 2UD

01268 289963

Click on the related link to see the website

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