White Chocolate Terrine

I made this White chocolate terrine recently for our guests..... It’s an easy dessert that can be made and frozen ahead of time and you only need to remove it from the freezer 15 minutes before serving...  You can cut this into neat slices and can serve with fruit coulis of your choice......

White Chocolate Terrine

(Adapted from the book "Chocolate")
Serves 8

Ingredients:

2 tbsp granulated sugar

5 tbsp water

300gm/ 10 ½ oz white chocolate

3 eggs separated (I only used 2 eggs)

300 ml / 10 fl oz double cream

To serve

Strawberry coulis or fruit coulis of your choice

Fresh fruits to decorate

Method:

• Line a 450 g / 1 lb loaf tin with foil or cling film pressing out as many creases as you can.
• Place the granulated sugar and water in a heavy saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and boil for 1-2 mints until syrupy, then remove from heat.
• Break the white chocolate into small pieces and stir it into the hot syrup, continuing to stir until the chocolate has melted and combined with the syrup. Let the mixture cool slightly.
• Beat the egg yolks into the chocolate mixture. Leave to cool completely.
• Lightly whip the cream until it is just holding its shape, and fold it into the chocolate mixture.
• Whisk the egg whites in a grease free bowl until soft peaks form. Fold the whites into the chocolate mixture. Pour into the prepared loaf tin and freeze overnight.
• To serve, remove the terrine from the freezer about 10 -15 minutes before serving. Turn out the tin and cut into slices. Serve with fruit coulis.
• To make fruit coulis, place 1 cup of fresh or frozen strawberries or fruit of your choice into a food processor and add 1 tablespoon of icing sugar. Puree well then sieve and adjust sweetness with extra sugar if required. You can also add a dash of liqueur.

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