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« Butter-Poached Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo (aka Macaroni and Cheese) | Main | Opera Cake »

October 24, 2004



The terrine looks stunning and, as usual, fantastic pictures, thanks!

Seattle Bon Vivant

What a gorgeous terrine, wonderful flavor pairing and beautiful photographs!


Wow!! That looks like an absolutely perfect terrine! I had coconut panacotta for the first time about a week ago and absolutely fell in love. When I work up the courage to tackle another terrine, maybe I'll give this recipe a go! Thanks for sharing.


This is one of the most beautiful food sites I have ever come across. And you're not a professional photographer, food stylist, or chef? Hard to believe.


Wow, indeed! Thanks for sharing your terrine. It is so beautiful and glistening with perfectly straight layers! I love the contrast between the translucent pineapple gelée and the opaque coconut panna cotta. Very inspiring!


So beautiful! Looks delicious too! Your recipes give us all something to aspire to! ;)


Amazing! How do you do it? The coconut/pineapple combination sounds delicious, but most of all the terrine is unbelievably perfect - it really is beautiful.

Zarah Maria

I don't know how you do this, but it must be a gift from above! The most amazing pictures, posts and inspiration comes from this place - keep up the good work! Uh, and of course, ditto on what everyone else said about the terrine! I've been to intimidated to even try panna cotta, and then to put it into a terrine... WOA!


Thank you all for your kind words. You've certainly given me lots of motivation to continue to cook and write!

Getting the terrine layers straight and smooth was very easy. Just pour the liquids into the mold and chill until set; then warm it in water and it should come out clean and shiny. The terrine was also quite small, which made it easy to handle.


i'm not sure on one part in the directions:
did you let each new layer cool before adding the next, or only let the first layer cool?


Hi Scott - Cool each layer for about 30 minutes or until set, before pouring on the next layer. Before you begin layering, let both liquids cool to room temperature, so there's no chance that the liquid will melt the layer below. Also, use a stainless steel or coated mold, since an aluminium mold may react with the acidic pineapple juice. Thanks for the notice, and sorry for the confusion; I'll clarify the recipe.


How did that work? I heard pineapple has enzymes that prevent gelatin from setting.


Hi Jessica - I think heating the pineapple helps reduce the ability of its enzymes to break down the collagen in the gelatin. I'm not sure how long or at what temperature the pineapple needs to be heated for the gelatin to work, but in my case, I simmered the pineapple juice for 5 to 10 minutes when I reduced it down to a cup.

Madhu (Ze Chef)

Hi Clement. Great presentation and photography. I might give this a shot sometime, though it takes some patience.

Do drop by my food blog some time too. :)


Pineapple was a symbol of hospitality in the 18thC. Your combination is something that a pastry chef would have enjoyed. I might try it with iced cheese instead of the coconut. Thanks for the idea.


it looks wonderful but i don have a chance to buy it possible to make glazer at home?if not what can i use instead


Gorgeous: how can it look so perfect and brilliant and smooth?


That is absolutely gorgeous.


I was so impressed with your picture that I am going to use your recipe for my terrine on my buffet table (for my practical presentation for my Garde Mange class) I am making a caribean theamed buffet table. I'll let you know how it all works out.


Hi Esma - I'm not sure I understand. Do you mean gelatin?

Hi Stef - The smoothness is just a result of the loaf pan being dipped in warm water in order to remove the terrine from its mold. Essentially I'm melting the surface, so that's why it's so shiny and smooth.

Thanks so much Lyn.

Hi Beth - Wow, I'm flattered! I hope it works out for you! The terrine is quite delicate, so the smaller the mold, the easier it is to handle.


Wow! My practical went great all the big wig chefs from the area attended and were blown away. I added a little extra gelatin since my terrine had to basically sit on a buffet. I sliced it and arranged it on a round mirror. In the middle I had a hollowed out pineapple with a tweeked variation of the reduction and a few pineapple rings to fill the negative space. They were floored by the look and the taste. I got an "A" and a job Thank You!


Hi Beth, I'm so glad to hear that your terrine worked out. It sounds very impressive and delicious! Congratulations on your success, and on landing your job!


Oh My GOD!!! This was super fantastic. I was going out to a freinds house and was treating him for dinner. I made a light meal, mostly seafood, and to finsh off for dessert I made this, He was completely speechless, maybe a couple of wows and nodding of the head. I live for that. I went to culinary school for a while and i love trying new things. Thank you for the extra added keeping everyone impressed. I think they still keep me around cuz of food like this. Thank you thank you thank you.


Err, hate to criticize, but Thomas Keller
didn't 'Invent' butter poached lobster.


Hi Kyle, my understanding that Thomas Keller invented butter-poached lobster is based on Florence Fabricant's 2002 New York Times article entitled "A chef invents a lobster dish" which can be found here. The article suggests that most butter-poached lobster dishes currently found at restaurants originate from Keller's recipe, but there may have been cases where variations of the technique were used prior to Keller. For me at least, this qualifies as "inventing," but it's a technicality nonetheless, and you could probably make a counter arguement. Certainly the technique of butter-poaching is much more relevant and important, as it’s incredibly delicious!

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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