White chocolate and strawberry terrine with dark chocolate s
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen strawberries; thawed, drained |
| 250 | grams | Good-quality white chocolate; (such as Lindt), |
| ; chopped | ||
| ¾ | cup | Sugar |
| ⅓ | cup | Water |
| 1 | tablespoon | Light corn syrup |
| 4 | larges | Eggs white |
| ½ | teaspoon | Cream of tartar |
| 1½ | cup | Chilled thick cream |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Grand Marnier |
| 1 | cup | Milk |
| 1 | 100 milliliter thick cream | |
| ½ | cup | Sugar |
| ¼ | cup | Unsweetened cocoa powder |
| 3 | tablespoons | Unsalted butter |
| 1 | teaspoon | Instant espresso powder |
| 1 | teaspoon | Vanilla extract |
Directions
FOR THE DARK CHOCOLATE SAUCE
Line the bottom of a loaf pan (23cm. x 12cm. x 8cm. approximately) with aluminium foil, extending foil over the shorter ends.
Puree the strawberries in a blender or processor. Transfer 1¼ cups of the puree to a small bowl; and reserve remaining puree for serving. Place the white chocolate in top of double boiler set over barely simmering water and stir until melted. Remove pan from over the water.
Combine the sugar, water and corn syrup in heavy small saucepan. Stir over a low heat until the sugar dissolves. Increase heat and boil for about 4 minutes, until the mixture caramelises.
Meanwhile, using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form.
Gradually add the boiling syrup to the whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold the white chocolate into meringue gently. Beat cream and vanilla in large bowl until medium-firm peak form then fold into the white chocolate mixture.
Transfer 4 cups of the white chocolate mousse to a medium bowl. Fold 1 ¼ cups strawberry puree and Grand Marnier into the mousse and combine thoroughly.
Spread half of strawberry mousse in your prepared pan and spread gently then place the loaf tin in the freezer until the strawberry layer is firm, about 30 minutes. Chill the remaining white chocolate mousse and remaining strawberry mousse.
When the strawberry layer is firm, spread the white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
Spread remaining strawberry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead.
Keep frozen.)
To make chocolate sauce, combine the milk, cream, , sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until the sugar dissolves and the butter melts. Increase the heat to medium and whisk until the sauce just begins to simmer. Remove from the heat. Mix in vanilla and stir gently.
Uncover the terrine and loosen the foil with a spatula and invert onto a platter. Lift off the pan and peel off the foil. Serve with Dark Chocolate Sauce and any remaining strawberry puree.
Converted by MC_Buster.
Per serving: 2456 Calories (kcal); 72g Total Fat; (25% calories from fat); 19g Protein; 462g Carbohydrate; 215mg Cholesterol; 204mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 0 Vegetable; 11 Fruit; 14 Fat; 18 Other Carbohydrates
Converted by MM_Buster v2.0n.