Dana Cree




Pastry Chef Dana Cree

Poppy | Seattle

Bittersweet Chocolate Terrine with Gingerbread, Cashews, and Sesame
Pastry Chef Dana Cree of Poppy – Seattle, WA
Adapted by StarChefs.com
February 2009

Yield: 16 Servings


    Bittersweet Chocolate Terrine:

  • 640 grams 64% bittersweet chocolate
  • 5 grams sea salt
  • 6 eggs
  • 3 egg yolks
  • 160 grams sugar
  • 250 grams heavy cream
    Vanilla Bean Whipped Cream:
  • 50 grams sugar
  • 1 vanilla bean
  • 200 grams heavy cream

    Cumin Toffeed Cashews:

  • 500 grams cashews
  • 60 grams butter
  • 160 grams brown sugar
  • 130 grams corn syrup
  • 10 grams salt
  • 10 grams toasted ground cumin
  • 5 grams garam masala

    Dark Gingerbread Puree:

  • 350 grams all purpose flour
  • 220 grams sugar
  • 50 grams dark cocoa powder
  • 15 grams ground ginger
  • 15 grams ground cassia
  • 5 grams freshly grated nutmeg
  • 12 grams baking powder
  • 8 grams baking soda
  • 10 grams salt
  • 350 grams molasses
  • 150 grams canola oil
  • 225 grams water
  • 2 eggs
  • Zest of 1 orange
  • 50 grams pulverized fresh ginger

    Gingerbread Pudding:
  • 650 grams gingerbread
  • 640 grams heavy cream
  • 120 grams sugar, plus more as needed
  • 5 grams salt, plus more as needed

    Salty Sesame:

  • 100 grams sesame seeds
  • 10 grams salt

    To Assemble and Serve:
  • Crystallized ginger, julienne

For the Bittersweet Chocolate Terrine:
Preheat conventional oven to 325°F. Melt the chocolate with the salt over a double boiler. Keep warm. Warm the eggs, yolks, and sugar to 110°F and whip in a standing mixer until tripled in volume. Meanwhile, whip the cream to medium-soft peaks. Keep cold. Carefully fold the egg foam into the melted chocolate in 3 additions. Fold the cream into the chocolate until evenly distributed. Transfer the mixture to a foil lined half hotel pan, or a 9 inch x 9 inch cake pan. Cover the pan with foil make slits to vent. Bake in a water bath for 50 minutes; rotate after 25 minutes. Remove the pan from the water bath, and chill the terrine in the pan for 6 hours, or overnight. Use a heated knife to trim the ends and slice portions.

For the Vanilla Bean Whipped Cream:
Scrape the seeds of the vanilla bean into the sugar, and use your fingers to mix the two together and evenly break up and distribute the seeds. Mix the cream with the sugar mixture and allow to infuse for 2 hours. Whip the cream by hand to form very dense, tight peaks. Keep cold.

For the Cumin Toffeed Cashews:
Place the cashews on a Silpat-lined sheet pan and preheat them in a 275°F oven for 20 minutes. Cook the butter, brown sugar, corn syrup, salt, cumin, and garam masala to 250°F. Pour the sugar syrup over the cashews on the sheetpan and stir to coat. Bake for an hour in the oven, stirring at 15 minute intervals. After an hour, remove a cashew and let it cool on the counter. Test it to see if the toffee coating has become crisp. If not, continue cooking and stirring until this happens. With two gloves on each hand (the mixture will still be quite hot), break up the cashews while still hot to individual pieces or small clusters. 

For the Dark Gingerbread Puree:
Preheat conventional oven to 350°F. Sift together the flour, sugar, cocoa powder, ground ginger, cassia, nutmeg, baking powder, baking soda, and salt. In a large bowl, whisk together the molasses, canola oil, water, eggs, orange zest, and fresh ginger. Add the dry ingredients to the wet ingredients and stir until combined. Pour onto a sheet pan lined with parchment and bake for 25 minutes.
For the Gingerbread Pudding:
Break up the gingerbread and place in the bowl of a food processor. Scald the cream with the sugar and salt, and pour over the gingerbread. Let the gingerbread stand in the hot cream for 2 minutes.Turn on the food processor and let it run for 2 minutes, or until the gingerbread pudding is very smooth. Taste and season with salt or sugar if necessary. While still hot pass through a fine chinoise. Store in refrigerator.
For the Salty Sesame:
Toast the sesame seeds until very dark (even darker than seems correct). While still hot, chop the sesame seeds with the salt until broken up. The oils should be warm enough to cause the salt to cling to the seeds during chopping. If not, re-warm the seeds before chopping.
To Assemble and Serve:
Spoon a tablespoon of gingerbread pudding on a plate and offset the terrine over the top. Place a dollop of vanilla bean whipped cream on one corner of the terrine and a small amount of the salty sesame on the other side. Scatter strips of crystallized ginger and cumin toffee cashews over the plate.


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   Published: February 2009