Frozen Nougat Terrine With Bittersweet Chocolate Sauce And Raspberry-Fig Sauce
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 tbsps
Water (cold)1 tsp
Unflavored Gelatin5 large
Egg (separated)6 tbsps
Honey1 tbsp
Grand Marnier3 cup
Whipping Cream (chilled)1 tsp
Vanilla Extract3 tbsps
Almond (toasted, finely chopped)3 tbsps
Walnut (toasted, finely chopped)Directions:
1
Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang
2
Pour 1 tablespoon cold water into small bowl
3
Sprinkle gelatin over
4
Let stand until gelatin softens, about 10 minutes
5
Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted
6
Remove chocolate from over water
7
Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend
8
Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes
9
Remove bowl from over water; add gelatin mixture and whisk until dissolved
10
Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves
11
Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes
12
Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form
13
Gradually beat hot honey syrup into whites
14
Continue beating until whites are cool and very stiff, about 4 minutes
15
Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions
16
Beat cream and vanilla in medium bowl until medium-firm peaks form
17
Fold cream and nuts into mousse
18
Transfer mixture to prepared pan; smooth top
19
Cover with plastic; freeze overnight
20
(Can be made 1 week ahead
21
Keep frozen
22
) Freeze oval platter 15 minutes
23
Uncover terrine
24
Place platter on pan
25
Invert terrine onto platter; peel off plastic
26
Spoon chocolate sauce onto center of plates
27
Slice terrine; place atop sauce
28
Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately
29
Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang
30
Pour 1 tablespoon cold water into small bowl
31
Sprinkle gelatin over
32
Let stand until gelatin softens, about 10 minutes
33
Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted
34
Remove chocolate from over water
35
Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend
36
Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes
37
Remove bowl from over water; add gelatin mixture and whisk until dissolved
38
Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves
39
Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes
40
Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form
41
Gradually beat hot honey syrup into whites
42
Continue beating until whites are cool and very stiff, about 4 minutes
43
Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions
44
Beat cream and vanilla in medium bowl until medium-firm peaks form
45
Fold cream and nuts into mousse
46
Transfer mixture to prepared pan; smooth top
47
Cover with plastic; freeze overnight
48
(Can be made 1 week ahead
49
Keep frozen
50
) Freeze oval platter 15 minutes
51
Uncover terrine
52
Place platter on pan
53
Invert terrine onto platter; peel off plastic
54
Spoon chocolate sauce onto center of plates
55
Slice terrine; place atop sauce
56
Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately