Better Than Pumpkin Pie Terrine Recipe

How to make it

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• Begin by draining yogurt: place cheesecloth, lint-free paper towels, coffee filters (whatever) in a colander and dump yogurt over it. Place colander in a bowl, cover with a towel, and allow to drain in your fridge for an hour.
• Sweeten drained yogurt with honey to taste and refrigerate until needed.
• Give yourself 7-8 hours to prepare and chill terrine before serving.
• Line a terrine mold or 9" loaf pan with plastic cling wrap. There should be several inches of overhang on either side. Stick in the fridge and allow to chill until needed.
• While yogurt is doing its draining thing, preheat oven to 425. Slice sweet potato lengthwise (carefully) with a mandolin. Slices should not be paper thin--between 1/8"-1/4". Lay out on nonstick baking sheet Bake potato slices for 10 minutes, flip, and continue baking until easily pierced with a fork. Salt lightly to taste.
• Pour the half cup of either milk or water and sprinkle gelatin over it. Let it sit undisturbed for at least 10 minutes so it can plump and soften. Also separate eggs, placing whites in your electric mixer's bowl and the yolks in a glass or heat-proof bowl.
• Meanwhile, combine 1 cup milk, 3/4 cup honey, and spices over medium heat in a heavy saucepan, stirring until honey is dissolved. Mixture should be steaming hot. Add gelatin and its liquid and stir until gelatin is completely dissolved.
• Temper your egg yolks by adding most of the milk and honey mixture to the yolks, whisking constantly, before pouring them back into the saucepan with remaining milk mixture. If you don't do this, they will probably scramble--ew!
• Continue heating mixture until it thickens--it should be nearly boiling but not quite. Stir in pureed pumpkin and stir until barely boiling. Bubbles should be small instead of large to indicate mixture is thoroughly combined.
• Remove pumpkin mixture from heat and stir in vanilla.
• Beat egg whites until frothy. Begin gradually adding in sugar and continue beating until stiff peaks form. One spatula at a time, fold egg whites into pumpkin mixture until all egg whites are used.
• And now, assembly time!!
• Begin by scattering your broken ginger snap pieces evenly in the bottom of the pan. This will be the top when you flip it over and remove the pan.
• Next, evenly spread the sweetened yogurt over the cookie pieces. You may not need it all--about .5" thickness is all you need.
• The pumpkin mousse comes next--gently spoon it over the yogurt and spread it out. Fill mold/pan to just shy of the top (about .5" from top). Spoon any left over mousse into wine glasses or ramekins and chill for the next day.
• Scatter chopped crystallized ginger over pumpkin mousse.
• Lastly, place 1-2 layers of sweet potato slices on top. Try to fill as flush to top of pan as possible.
• Fold excess cling wrap over the top, set on a plate, and allow to chill for at least six hours or overnight.
• ****************Serving*******************
• Remove terrine from fridge when ready to serve. Unwrap excess wrap from bottom, and set on a plate. Gently lift pan off terrine, unwrap remaining plastic from top and sides, slice and serve :)
• ******Nutritional Info******
• Calories: 187 Cal from fat: 23 Fat: 2.6g Sat Fat: 1.2g Cholesterol: 60 mg Sodium: 58mg Carbs: 38g Sugar: 34.7g Fiber: 1.1g Protein: 5.2g