Frozen White Chocolate Terrine
Comments: This not too 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
Servings: 8
IngredientsPreparation
  • 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.
  • 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.
Fruit Coulis
  • 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.