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Triple Chocolate Terrine |
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Triple Chocolate Terrine
Yield:8 servings
3 cups whipping cream, divided
7 ounces bittersweet chocolate, chopped.
1 cup milk chocolate morsels
4 ounces white chocolate, chopped
1 (4-inch) vanilla bean, split
Chocolate Fudge Sauce
Raspberry Sauce
Garnishes; fresh mint leaves, fresh or frozen
raspberries
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Heat cream in a heavy saucepan over medium heat
until very hot (do not boil).
Remove from heat.
Pour 1 ¼ cups hot cream into a bowl; add
bittersweet chocolate, stirring until smooth.
Set aside.
Pour 1 cup hot cream into a second bowl; add milk
chocolate, stirring until smooth.
Set aside.
Pour remaining ¾ cup hot cream into a 3rd bowl; add
white chocolate, stirring until smooth.
Set aside.
Scrape pulp from vanilla bean, discarding bean;
stir pulp into white chocolate mixture.
Cover each bowl; refrigerate 3 hours to chill
mixture.
Line an 81/2 x 4 ½ x 3 inch loaf pan with aluminum
foil, allowing foil to overlap sides of pan.
Set aside.
Beat white chocolate mixture at high speed with an
electric mixer until soft peaks form
(do not over beat). Spoon into prepared pan; set
aside
Beat milk chocolate mixture at high speed with an
electric mixer until soft peaks form
(do not over beat). Spoon over white chocolate
mixture; set aside.
Beat bittersweet chocolate mixture at high speed
with an electric mixer until soft peaks form
(do not over beat). Spoon over milk chocolate
mixture.
Cover and refrigerate 8 hours.
Lift terrine using aluminum foil; remove foil, and
smooth surface with a knife.
(Terrine will be soft) Cut into 8 slices.
Spoon Chocolate Fudge Sauce and Raspberry Sauce
onto individual plates;
place a slice of terrine on sauces.
Garnish if desired.
Chocolate Fudge Sauce:
Yield: about 1 1/3 cups
1 cup semisweet chocolate morsels
1 tablespoon butter or margarine
½ teaspoon vanilla extract
¾ cup whipping cream
Combine chocolate morsels and butter in a heavy
saucepan; place over medium-low
heat, and cook, stirring constantly, until
chocolate melts.
Stir in vanilla; gradually add whipping cream,
stirring until smooth.
Cook, stirring constantly, about 5 minutes.
Remove from heat, and cool
Raspberry Coulis
Yield: ½ cup
1 (10-ounce) package frozen raspberries, thawed and
undrained
1 tablespoon cornstarch
1 tablespoon light corn syrup
Place raspberries in a wire-mesh strainer; press
with back of a spoon against the sides
of the strainer to squeeze out juice. Discard pulp
and seeds remaining in strainer.
Combine raspberry juice, cornstarch, and corn syrup
in a small saucepan; place over
medium heat, stirring constantly, until mixture
comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat, and cool.
Chill
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