Frozen White Chocolate Terrine
Comments:	This not to difficult to prepare dessert is just in between a chocolate mousse and a chocolate ice cream. It can be served coated with a chocolate sauce, or onto a fruit coulis along with a fresh fruit. When preparing a coulis, always choose a fruit of a color that will contrast with the dessert. Here, using red strawberries or raspberries surely would be nice. Preparation time : 30 minutes Calories : 420 Proteins : 7 g Carbohydrates : 28 g Sugars : 28 g Fat : 32 g Saturated fat : 19 g
Servings:	8

2 tablespoons [30 g] sugar 5 tablespoons [75 mL] water 10 1/2 ounces [300 g] white chocolate 3 eggs, whites and yolks separated 1 1/4 cups [310 mL] whipping cream Berries [to serve] Fruit Coulis 8 ounces [227 g] any berries or soft fruit pieces 1 to 2 tablespoons [15 to 30 mL] icing sugar

Line a 1-pound [454-g] bread loaf pan with al foil or plastic wrap, pressing to eliminate aa many creases as possible. Into a heavy casserole, mix together sugar and water. Heat mixture over low heat, stirring to completely dissolve sugar. Bring to a boil; boil mixture for 1 to 2 minutes, until syrupy; remove from heat. Break-up white chocolate into small pieces; stir chocolate pieces into hot syrup until completely melted, until well blended into syrup. Leave to cool slightly. Then beat egg yolks into melted chocolate mixture, and leave to cool completely. Then whip cream until it just holds its shape; fold in cooled chocolate mixture. Into a clean bowl, whip egg whites until soft peaks form. Fold beaten egg whites into chocolate mixture, before pouring mixture into prepared pan. Freeze for at least 12 hours; meanwhile, prepare fruit coulis. Remove pan from freezer approximately 10 to 15 minutes before serving. Unmold, then slice terrine; serve over a little really cold fruit coulis onto individual plates, decorated with berries. Fruit Coulis Into a blender or a food processor, puree together berries or soft fruit pieces, sprinkled with icing sugar. If the fruit contained seeds, press puree through a sieve to remove any remaining seed. Refrigerate until ready to serve, really cold.