7 thoughts on “Cs&Cs: chocolate terrine with fresh ginger crème anglaise”
Just that it’s YUM (oh and I must have done something wrong with the crème anglaise because mine never got thick enough. I ended up using Dorie’s recipe from AMFT which used more eggs and half milk/ half cream).
Mine did that, too. Wouldn’t thicken so I turned up the heat and it was a tiny bit curdled. I strained it and, though the texture wasn’t ideal, it sure was tasty and went just fine with the cakes after chilling overnight.
Ok so it wasn’t just me? I think it needs heavy cream and the extra egg that Dorie calls for. Mine was never that velvety texture it should be (and I should know, ahem!! I have eaten a lot of it in my time!)
Mine turned out nicely. I had to be very patient with it though – it did take a long time to thicken up. Sounds like it’s a good thing I didn’t turn up the heat!
Just that it’s YUM (oh and I must have done something wrong with the crème anglaise because mine never got thick enough. I ended up using Dorie’s recipe from AMFT which used more eggs and half milk/ half cream).
LikeLike
I curdled mine, so disappointed. ginger flavored scrambled eggs…….
LikeLike
Yup, mine woldn’t thicken and I cooked it so much it separated. thought it was me…
LikeLike
Mine did that, too. Wouldn’t thicken so I turned up the heat and it was a tiny bit curdled. I strained it and, though the texture wasn’t ideal, it sure was tasty and went just fine with the cakes after chilling overnight.
LikeLiked by 1 person
Ok so it wasn’t just me? I think it needs heavy cream and the extra egg that Dorie calls for. Mine was never that velvety texture it should be (and I should know, ahem!! I have eaten a lot of it in my time!)
LikeLike
Mine turned out nicely. I had to be very patient with it though – it did take a long time to thicken up. Sounds like it’s a good thing I didn’t turn up the heat!
LikeLike
Lucky you! Timing or approx timing would be helpful in this recipe. Though I still think it needs heavy cream 😉
LikeLike