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
) Uncover terrine
2
Keep frozen
3
Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends
4
Puree strawberries in processor
5
Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use
6
Stir white chocolate in top of double boiler set over barely simmering water until melted
7
Remove pan from over water
8
Combine sugar, water and corn syrup in heavy small saucepan
9
Stir over low heat until sugar dissolves
10
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
11
Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form
12
Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes
13
Fold white chocolate into meringue
14
Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture
15
Transfer 4 cups white chocolate mousse to medium bowl
16
Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse
17
Spread half of strawberry mousse in prepared pan
18
Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse
19
Freeze strawberry layer until almost firm , about 15 minutes
20
Spread white chocolate mousse over strawberry layer
21
Freeze until almost firm, about 25 minutes
22
Spread remaining berry mousse over white chocolate layer
23
Cover terrine with plastic and freeze overnight
24
(Can be prepared 4 days ahead
25
Keep frozen
26
) Uncover terrine
27
Cut between foil and pan side to loosen terrine
28
Invert onto platter
29
Lift off pan and peel off foil
30
Serve with Dark Chocolate Sauce
31
Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends
32
Puree strawberries in processor
33
Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use
34
Stir white chocolate in top of double boiler set over barely simmering water until melted
35
Remove pan from over water
36
Combine sugar, water and corn syrup in heavy small saucepan
37
Stir over low heat until sugar dissolves
38
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
39
Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form
40
Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes
41
Fold white chocolate into meringue
42
Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture
43
Transfer 4 cups white chocolate mousse to medium bowl
44
Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse
45
Spread half of strawberry mousse in prepared pan
46
Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse
47
Freeze strawberry layer until almost firm , about 15 minutes
48
Spread white chocolate mousse over strawberry layer
49
Freeze until almost firm, about 25 minutes
50
Spread remaining berry mousse over white chocolate layer
51
Cover terrine with plastic and freeze overnight
52
(Can be prepared 4 days ahead
53
Cut between foil and pan side to loosen terrine
54
Invert onto platter
55
Lift off pan and peel off foil
56
Serve with Dark Chocolate Sauce
57
To make chocolate sauce: Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan
58
Whisk over low heat until sugar dissolves and butter melts
59
Increase heat to medium and whisk until sauce just begins to simmer
60
Remove from heat
61
Mix in vanilla
62
Cool sauce
63
Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan
64
Whisk over low heat until sugar dissolves and butter melts
65
Increase heat to medium and whisk until sauce just begins to simmer
66
Remove from heat
67
Mix in vanilla
68
Cool sauce