French cuisine is renowned across the world for its sophisticated style and general high quality of flavor. Vegan dishes derived from traditional French cuisine are no different, often topping the animal-based in terms of healthiness and culinary impact. The terrine is a French dish named after the loaf-shaped cookware, and here it is used to create a delicious plant-based dessert. Complete with delectable mango coulis, this chocolate terrine is sure to make your vegan dinners feel fancy and luxurious.
Portions: 4
Time Total: 4 hours
Time Prep. approx. 30 min
Ingredients:
- Terrine
- 400 gr Kuverture or Vegan Chocolate, dark
- 200 ml Almond milk
- 2 tbsp Agave Syrup
- 1 tsp Vanilla sugar
Mango Coulis
- 300 gr Mango fresh or frozen cubes
- 180 gr brown sugar
- 100 ml Mango juice
- 1/2 pcs Lemon, juice and skin
Decoration
- mint, fresh
- red currant, fresh
Procedure:
- Cover a Terrine form with cling film.
- Melt the Kuverture (or Chocolate) over water and stir in Agave Syrup, Vanillasugar and the almond drink slowly.
- Fill the mixture into theTerrine form. Then, keep it cold for around 4 hours in the fridge.
- For the Mango Coulis, boil Mango Juice with brown sugar and lemon juice and let it reduce to 1/3rd.
- Add the Mango Cubes, set aside and let cool down(in the fridge if necessary.)
- Arrange it with red currant and mint leaf like in the pic.
Chefs Secret:
To slice the Terrine easier, warm the blade of your knife under hot rinsing water.
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