Recipe - Chocolate Terrine With Raspberries

1 tablespoon Melted unsalted butter
18 ounce Bittersweet chocolate; cut
into 2inch pieces
1 One half Sticks unsalted butter
12 lg Egg yolks
5 tablespoon Sugar
Three fourths cup Heavy cream
2 tablespoon Sour cream
3 lg Egg whites
1 One half pt Raspberries

1. Using a slantsided 10 by 4inch French terrine mold as a guide, cut
out pieces of cooking parchment to fit the bottom and sides of mold. Brush
mold with melted butter and line with paper.

2. In the top of a double boiler set over barely simmering water melt
chocolate with butter.

3. With the whisk attachment of an electric mixer beat egg yolks with 4
tablespoons sugar at high speed until thick. Whisk in chocolate mixture.
Return to top of double boiler and whisk until thick and shiny.

4. With the clean whisk attachment of an electric mixer beat cream and sour
cream until thick. Whisk into chocolate mixture.

5. With an electric mixer beat egg whites on low speed until frothy.
Increase speed to medium and beat until soft peaks form. Increase speed to
high and beat in remaining 1 tablespoon sugar. Beat until stiff, glossy
peaks form. (Egg whites must be completely smooth.) Whisk 1/3 of egg whites
into chocolate mixture and fold in remaining whites.

6. Layer chocolate mixture and raspberries alternately in mold, tapping
mold after adding each batch of chocolate mixture to eliminate air pockets.
When adding raspberries, leave a 1/2inch border of chocolate mixture
around edges so berries will not show when terrine is unmolded.

7. Freeze terrine, covered, for 1 One half hours or refrigerate for at least 5
hours.

8. To unmold, heat sides of terrine slightly with hot water and invert
dessert onto a 10 by 4inch foilcovered rectangle. Use a hot knife to cut
into slices.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 198 by RecipeLu
recipelu@geocities.com on Nov 05, 1997