FRUIT TERRINE with QUATRE EPICE served with CARAMEL SAUCE
Ingredients:
1 x 250g packet Unibic Savoiardi Sponge Fingers – sliced in half lengthways
400g Dried fruit salad, roughly chopped
¾ cup Orange juice
1 teaspoon Screaming Seeds ‘Quatre Epice’
Custard:
4 eggs beaten
½ teaspoon Screaming Seeds ‘Quatre Epice’
1 cup cream
60g caster sugar
Method:
Line a large loaf tin approx. 28cm x 18cm with baking paper
Place dried fruit salad into a saucepan with orange juice & ‘Quatre Epice’. Cook over medium heat 10-12 minutes until fruit is plump and liquid is syrupy.
Remove from heat and cool
Place a layer of sponger fingers into the base of the lined loaf tin and top with a layer of fruit.Continue layering with sponge fingers and fruit finishing with a layer of sponge finger.
Pour the combined eggs, cream, ‘Quatre Epice’ and caster sugar slowly over the sponge fingers
Cover the tin with well greased foil and bake in a moderate oven 160oC @ 45-50 minutes until custard is set.
Allow to cool 20 minutes in the tin, slice thickly and serve warm with caramel sauce and lashings of cream or ice-cream.
Caramel Sauce:
100g butter
1 cup brown sugar
200ml cream
In a small saucepan over a low heat, melt the butter and brown sugar together stirring until sugar is dissolved.
Stir in the cream and bring to boil stirring constantly.Reduce heat and simmer stirring for 4 minutes.
Pour over the pudding and served with lashings of KingIsland cream.
Recipe inspired by .... Alberta .....
Alternative fresh Screaming Seeds spice blend? Why not use Garam Masala ..... yummmmmm
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