- 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
- 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.
- Beat egg yolks into melted chocolate mixture, and leave to cool completely.
- 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.
- Into a blender or a food processor, puree together berries or soft fruit pieces, sprinkled with icing sugar.
- If using a fruit with seeds, press puree through a sieve to remove any remaining seed.
- Refrigerate until ready to serve, really cold.