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Fruit Terrine With Almond Cream And Three Fruit Coulis

  • Yield: 8 servings


  • 8 tablespoons (1 stick) plus 1 teaspoon unsalted butter, cut up, at room temperature
  • 9 large eggs
  • 1 1/4 cups sugar
  • 1 tablespoon plus 1 teaspoon pure almond extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 1/2 cups almonds, toasted and finely chopped in a food processor
  • 1/4 cup Frangelica (hazelnut liqueur)
  • 1 cup fresh blackberries
  • 1 cup halved large fresh strawberries
  • 1 cup thinly sliced peeled fresh peaches
  • 1 cup thinly sliced peeled fresh kiwi fruit
  • Three Fruit Coulis


  • Preheat the oven to 375?F. Grease a 6-cup loaf pan with 1 teaspoon of the butter.
  • To make the almond genoise (the cake part): In a metal bowl set over a pot of simmering water, whisk 6 of the eggs with 3/4 cup of the sugar and 1 tablespoon of the almond extract. Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble the eggs. Whisk until a 3-second ribbon forms (lift the whisk and the mixture will fall from it like a ribbon that lasts 3 seconds), for about 5 minutes.
  • Remove the bow from the heat and beat the mixture with an electric mixer until thick and frothy, for about 3 minutes. In a bowl combine the flour, baking powder, and 1 cup of the almonds, and mix well. Gently fold the dry ingredients into the egg mixture, about 1/2 cup at a time, until thoroughly incorporated.
  • Pour the batter into the loaf pan and bake until spongy, for about 25 to 30 minutes. Remove from the oven and allow to cool. Run a small knife around the inside of the pan and turn the genoise out onto a rack to cool. Using a sharp bread knife, slice the genoise into 3 equal, horizontal layers, and set aside.
  • To make the almond cream: In a metal bowl set over a pot of simmering water, whisk together the remaining 3 eggs, the remaining 1/2 cup sugar, and the remaining 1 teaspoon almond extract. Reduce the heat to medium and whisk constantly, removing the mixture from the heat occasionally to ensure that the eggs donít scramble, until you get a 3-second ribbon. Remove the bowl from the heat and beat the mixture with an electric mixer until itís thick and frothy, for about 5 minutes. Beat in the remaining 1/2 cup almonds and the remaining 8 tablespoons butter. Makes about 1 1/2 cups.
  • Line the loaf pan with long pieces of plastic wrap overhanging the sides and place 1 layer of the cake in the bottom. (Save the best-looking layer for the top.) Sprinkle the bottom layer with 1 tablespoon of the Frangelica. Spread about 1/2 cup of the cream over the layer and arrange half the fruit in layers over the cream. Add the next layer of cake, sprinkle with another tablespoon Frangelica , and spread another 1/2 cup of the cream. Layer the remaining fruits over the top and spread the remaining 1/2 cup cream over the fruit. Sprinkle the underside of the top layer with 1 tablespoon of the Frangelica and turn it over on the last layer of cream. Sprinkle the top of the cake with the remaining 1 tablespoon Frangelica. Wrap the plastic wrap tightly over the cake and pres gently but firmly into the loaf pan. Refrigerate overnight.
  • Prepare the Three Fruits Coulis. Remove the terrine from the refrigerator and unwrap it. Carefully turn the cake out onto a platter and cut 8 slices.
  • To serve, place 1 slice of the terrine on each plate and spoon a pool of each of the Three Fruit Coulis onto each plate on each of 3 sides
  • Note: Preheat the oven to 375?F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they donít burn. Store in an airtight container at room temperature for 2 weeks.