This iced dessert might look like ice cream but it is not. It is closer to a frozen mousse and is incredibly sweet and delicious. In fact it is so sweet that even though I have the sweetest tooth known to man, I still always like to make a raspberry coulis to go with this as it really does balance the flavours. You don't need to choose raspberries for this coulis. Strawberries or mango or black or red currants would work just as well.
This is one of my husbands favourite desserts so it's something I make a lot of.
Ingredients
Iced White Chocolate Terrine
2 tablespoons of Granulated Sugar
5 tablespoons of water
300 g of white chocolate ( I personally love nestle white chocolate but you can choose your own favourite brand)
3 large eggs separated
300 ml of double cream (If you want to cut some of the calories, you can use single cream here but I think double cream gives a nicer taste, texture and finish over all)
Raspberry Coulis
225g of raspberries (or any fruit of your choice)
25g of icing sugar
Method
Iced White Chocolate Terrine
1. Line a 450g/1 lb loaf tin with foil or cling film pressing out as many creases as you can. I prefer cling film as it is easier to remove from the frozen terrine at the end but foil will work if you don't have cling film to hand.
2. Place the granulated sugar and water into a heavy based saucepan and heat gently until the sugar has dissolved. Bring to the boil for 1 to 2 minutes until syrupy and remove from the heat.
3. Break your chocolate into small pieces and add it to your syrup stirring as you do. Stir until the chocolate has melted.
4. Leave to cool slightly and then beat your egg yolks into your melted chocolate. Now leave to cool completely.
5. Whip your cream until it is just holding it's shape. Fold it into the mixture.
TIP There is a video of me folding flour into a mixture on my blog for making sticky chocolate brownies if you would like to watch that to see how to fold ingredients into any mixture. The technique for folding is always the same. For those who do not want to watch the video. I will explain the technique a little further down.
6. When your cream is folded into your chocolate, whip your egg whites until they form soft peaks. Now you are going to fold your egg whites into your cream and chocolate. Foamy egg white is probably the most difficult ingredient to fold into any mixture so here is how it is done.
7. Dollop a spoonful of egg white into the middle of your mixture (As you can see in the picture, I put the whole lot in in one go but I am an experienced baker. If you are not comfortable with this technique then just do one spoonful of egg white at a time.) Cut down through the centre of that egg white with your spoon or spatula and then scoop the mixture towards you. When your spoon/spatula gets to the edge of the bowl you flip it over pulling the chocolate and cream over the egg whites and this is called folding the egg whites in. Turn your bowl a little to the right and repeat this motion again and keep turning your bowl and repeating the folding technique until you can no longer see any little lumps of egg white. It is important that there are no lumps of egg white left or when your terrine is ready you will have little lumps of egg white throughout it.
Now add another spoon of egg white and keep repeating the whole process again.
It isn't difficult, it just takes time (around ten minutes) so you need to have a little patience.
8. Now pour your terrine mixture into the loaf pan that you prepared earlier. Freeze for at least 6 hours or ideally over night.
9. Remove from the freezer around ten minutes before you are ready to serve it. Use the edges of the cling film or foil to remove it from the loaf pan.
Coulis
1. To make the coulis place your raspberries (Or whatever fruit you choose) and icing sugar into a blender and blend on high until your fruit is liquid.
2. If your fruit has seeds then pass your coulis through a sieve to remove them.
Now there is nothing left to do but cut your terrine into slices and serve with your fresh coulis and some fresh fruit too if you like.
I hope you enjoy it!
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