Terrine de Blettes

Name: Terrine de Blettes (Frozen Swiss Chard Meringue Dessert)
Yield: 8
Cuisine: Haute
Ingredients: water (see step 2); 8 oz/250 g trimmed swiss chard (or spinach) tops, cooked until soft, squeezed dry & puréed; 8 fl oz/240 ml double/heavy cream; 3 sheets gelatine, softened in a little cold water & heated very gently if necessary to dissolve completely; 12 egg whites; 7 oz/200 g pine kernels/nuts; 6 sheets gelatine, dissolved as above; 8 large egg yolks; 1 lb 5 oz/600 g sugar; 1 ¾ pt/1 litre double/heavy cream; 7 oz/200 g green seedless grapes; 3 egg whites; 2 tbsp/30 ml pastis; 5 oz/150 g caster sugar; 6 oz/170 g caster sugar; 1 ½ pt/900 ml milk; 1 in/2.5 cm strip orange zest

Frozen Swiss Chard Meringue Dessert

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Jacques Torres, the Négresco’s pastry chef, is 26. One of the youngest men ever to win the esteemed title ‘Meilleur Ouvrier de France’ for his pâtisseries. He is wildly admiring of Jacques Maximin who, he says, ‘makes the impossible possible’. This beautiful pale green swiss chard meringue with its smooth pastis sauce has all the trademarks of both men-local ingredients (sweetened swiss chard, pine nuts & pastis are used in many Provençal desserts) given a flamboyant Négresco twist with

Ingredients

Europe
France
Nice
Dessert
Mediterranean
Provence

Ingredients

Method