coconut fig terrine with curry tea

COCONUT FIG TERRINE WITH CURRY TEA
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coconut fig terrine:
400g thick coconut cream (skimmed from the top
of 2 cans of unsweetened coconut milk)
25g honey
50 grams thin coconut milk (strained from the
bottom of 2 cans of unsweetened coconut milk)
10g gelatin
15 large ripe figs
curry foam:
100g water
12g chopped fresh fig leaves
5g honey
3g curry powder
1.5g soy lecithin
plating:
honey
agastache or hyssop blossoms
terrine:
Whisk the honey into the thick coconut cream. Set aside.
Pour the thin coconut milk into a microwave-proof container and sprinkle the gelatin evenly over the
top. Allow to bloom for 3 minutes, then whisk to blend. Microwave for 1-2 minutes, or until it comes
to full boil. Lightly whisk the hot gel into the sweetened coconut cream and set aside.
Line a 3”x12” (80mm x 305mm) terrine mold with parchment. Trim the stems off of the figs and rip
in half. Scatter 1/3 of the fig halves randomly in the bottom of the mold. Spread a layer of the
coconut mixture over the figs to cover. Set in the refrigerator to chill until the coconut cream is
slightly set, about 10 minutes. Scatter another layer of figs over the top of terrine, pressing slightly
to imbed them in bottom layer, then cover with more coconut cream and chill 10 minutes. Repeat
with remaining figs and cream. Smooth top of terrine with a spatula. Cover with plastic wrap and
chill 4 hours.
foam:
Place the fig leaves and honey in a bowl. Bring the water to a boil and pour over the fig leaves,
stirring to dissolve the honey. Allow to infuse for 5 minutes, then strain through a fine mesh sieve.
Place curry powder and soy lecithin in a small bowl and whisk to combine. Add to fig- honey tea and
mix with an immersion blender until foam forms on surface.
to plate:
Unmold terrine and cut into slices or desired shapes.
Drizzle a teaspoon of honey on each serving plate and cover with a portion of terrine.
Surround terrine with foam and scatter blossoms on the plate.
July 2010
www.playingwithfireandwater.com