White Chocolate And Strawberry Terrine With Dark Chocolate Sauce
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Sugar1 cup
Water1 tbsp
Light Corn Syrup4 large
Egg (white)1 tsp
Cream Of Tartar1.5 cups
Whipping Cream (chilled)1 tsp
Vanilla Extract1 tbsp
Grand Marnier1 cup
Unsweetened Cocoa Powder3 tbsps
Unsalted Butter1 tsp
Instant Espresso PowderDirections:
1
Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends
2
Puree strawberries in processor
3
Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use
4
Stir white chocolate in top of double boiler set over barely simmering water until melted
5
Remove pan from over water
6
Combine sugar, water and corn syrup in heavy small saucepan
7
Stir over low heat until sugar dissolves
8
Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes
9
Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form
10
Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes
11
Fold white chocolate into meringue
12
Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture
13
Transfer 4 cups white chocolate mousse to medium bowl
14
Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse
15
Spread half of strawberry mousse in prepared pan
16
Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse
17
Freeze strawberry layer until almost firm , about 15 minutes
18
Spread white chocolate mousse over strawberry layer
19
Freeze until almost firm, about 25 minutes
20
Spread remaining berry mousse over white chocolate layer
21
Cover terrine with plastic and freeze overnight
22
(Can be prepared 4 days ahead
23
Keep frozen
24
) Uncover terrine
25
Cut between foil and pan side to loosen terrine
26
Invert onto platter
27
Lift off pan and peel off foil
28
Serve with Dark Chocolate Sauce
29
Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends
30
Puree strawberries in processor
31
Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use
32
Stir white chocolate in top of double boiler set over barely simmering water until melted
33
Remove pan from over water
34
Combine sugar, water and corn syrup in heavy small saucepan
35
Stir over low heat until sugar dissolves
36
Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes
37
Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form
38
Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes
39
Fold white chocolate into meringue
40
Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture
41
Transfer 4 cups white chocolate mousse to medium bowl
42
Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse
43
Spread half of strawberry mousse in prepared pan
44
Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse
45
Freeze strawberry layer until almost firm , about 15 minutes
46
Spread white chocolate mousse over strawberry layer
47
Freeze until almost firm, about 25 minutes
48
Spread remaining berry mousse over white chocolate layer
49
Cover terrine with plastic and freeze overnight
50
(Can be prepared 4 days ahead
51
Cut between foil and pan side to loosen terrine
52
Invert onto platter
53
Lift off pan and peel off foil
54
Serve with Dark Chocolate Sauce
55
To make chocolate sauce: Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan
56
Whisk over low heat until sugar dissolves and butter melts
57
Increase heat to medium and whisk until sauce just begins to simmer
58
Remove from heat
59
Mix in vanilla
60
Cool sauce
61
Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan
62
Whisk over low heat until sugar dissolves and butter melts
63
Increase heat to medium and whisk until sauce just begins to simmer
64
Remove from heat
65
Mix in vanilla
66
Cool sauce
67
) Uncover terrine
68
Keep frozen