Terrine de Blettes from A Table in Provence by Leslie Forbes

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

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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...

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Ingredients

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