Ruby Chocolate Cream Terrine with Poached Pear and Sesame Crunch
An original, elegant layered dessert with a crisp biscuit and sesame base, a silky ruby chocolate and cream cheese filling, and vanilla-poached pear finished with a hint of lemon. It offers gentle tang, creamy texture, and a delicate crunch in every bite.
Ingredients
- 140 g digestive-style biscuits (for the base)
- 70 g unsalted butter, melted (for the base)
- 25 g sesame seeds (lightly tostadas, divided)
- 220 g ruby chocolate, chopped (for the relleno)
- 300 g cream cheese (at room temperature)
- 180 ml heavy cream (cold)
- 90 g sugar (divided)
- 2 units eggs (tamaño large)
- 5 ml vanilla extract
- 1 unit lemon (1 tbsp de jugo)
- 2 units firm pears (peladas and cut diced small)
- 240 ml water (for escalfar the pera)
- 8 g cornstarch (1 tbsp de agua fría)
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 170 °C / 340 °F. Lightly grease and line a small loaf pan or terrine mold, about 20 x 10 cm.
- 2
Crush the digestive-style biscuits into fine crumbs. Mix them with the melted butter, 15 g of the sesame seeds, and the fine salt. Press the mixture firmly into the bottom of the pan to form a compact crust.
- 3
Bake the crust for 8 minutes at 170 °C / 340 °F. Remove from the oven and let it cool while you prepare the filling.
- 4
Place the pears, water, 30 g of sugar, vanilla extract, and 15 ml of lemon juice in a saucepan. Cook over medium heat for 8 to 10 minutes, until the pear is tender but not falling apart.
- 5
Add the cornstarch slurry to the pears and cook 1 more minute, stirring, until the liquid thickens slightly and coats the fruit. Let it cool until warm.
- 6
Melt the ruby chocolate over a gentle double boiler or in short microwave bursts, without overheating. Let it cool for 3 to 4 minutes so it stays fluid but not too hot.
- 7
Beat the cream cheese with the remaining 60 g of sugar and the lemon zest until smooth. Add the eggs one at a time. Pour in the heavy cream and mix gently. Then fold in the melted ruby chocolate until fully combined.
- 8
Pour half of the filling over the baked crust. Spoon over half of the poached pears with a little of their thickened syrup. Cover with the remaining filling and smooth the top.
- 9
Bake for 17 minutes at 170 °C / 340 °F, until the edges are set and the center still has a slight wobble.
- 10
Cool at room temperature for 20 minutes. Then refrigerate for at least 2 hours before unmolding and slicing.
- 11
Toast the remaining 10 g of sesame seeds in a dry skillet for 1 to 2 minutes, until fragrant. Sprinkle them over the chilled terrine.
- 12
Serve each slice with the remaining poached pears and syrup on top or on the side.
Chef tips
For cleaner slices, chill the terrine until fully firm and dip the knife in hot water before each cut. Ruby chocolate has a naturally fruity flavor; avoid overheating it to preserve its color and aroma.
Substitutions
You can replace the pears with firm apples. If you cannot find digestive biscuits, use dry butter cookies. Ruby chocolate can be replaced with white chocolate, though the flavor will be sweeter and less fruity.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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