Recipe - White Chocolate And Fresh Raspberry Terrine

TERRINE
Nonstick vegetable oil spray
18 ounce Imported white chocolate;
(such as Tobler or
; Lindt),
; finelychopped
One half cup Whipping cream
6 tablespoon Unsalted butter; cut into
small
; pieces,
; roomtemperature
; (Three fourths stick)
2 tablespoon Framboise eaudevie; (clear
raspberry
; brandy)
1 pt Raspberries; (2 baskets)

SAUCE
1 10 ounce pac frozen
raspberries in
; syrup
1 7 ounce ripe pear; halved,
cored, cut
; into eighths
Mint leaves
2 tablespoon Framboise eaudevie

For terrine: Coat 7 1/2x3 3/4x2inch (3 cup) loaf pan with nonstick
vegetable oil spray. Line with 3x12inch strip of waxed paper, pressing
gently to fit and overlapping ends of pan.

Warm 1/3 of chocolate with cream in heavy small saucepan over low heat,
stirring constantly with rubber spatula until melted and smooth. Add
remaining chocolate in 2 batches, allowing second batch to melt completely
before adding last third. Remove from heat occasionally to avoid
overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise.
Stir until butter is just melted. Repeat with remaining butter and
framboise. Remove from heat; let stand in warm area while assembling
terrine layers.

Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but
not hard, about 15 minutes. Choose mediumsize berries and arrange upside
down in 9 crosswise rows of 3 berries each, spacing evenly and leaving
border around edge of pan. Press gently into chocolate. Gently pour 1 cup
chocolate mixture over berries in even layer. Freeze until set but not
hard, about 20 minutes. Repeat layering with more berries to form second
layer. Press gently into chocolate. Gently pour remaining chocolate mixture
over. Smooth to form even layer. Refrigerate until firm. Cover and chill
overnight. Reserve remaining berries for garnish. (Can be prepared 2 days
ahead.)

For sauce: Combine raspberries with syrup and pear in heavy small saucepan.
Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens,
about 10 minutes. Puree in blender until smooth. Strain puree through fine
sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)

Run small sharp warm knife around top edge of terrine. If necessary dip
bottom of terrine into warm water about 5 seconds. Using waxed paper as
aid, gently unmold onto small cutting board. Peel off waxed paper. Use
spatula to smooth surface if necessary.

Heat long thin knife under warm water. Dry knife and slice terrine into
1/8inchthick slices, cleaning and warming knife as necessary. Place 2 to
3 slices in center of each plate. Garnish one side of plate with reserved
fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover;
chill.)

Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons
sauce opposite berries. Let stand at room temperature 10 minutes.

Serves 8.

Bon Appetit May 1990

Converted by MC_Buster.

NOTES : The trick to this gorgeous dessert is to use imported white
chocolate and to melt it carefully, since white chocolate is extremely heat
sensitive. Let the terrine mixture get only warm enough to melt the white
chocolate and butter.

Converted by MM_Buster v2.0l.