Recipe - White Chocolate And Strawberry Terrine With Dark Chocolate S

3 cup Frozen strawberries; thawed,
drained
250 g Goodquality white
chocolate; (such as Lindt),
; chopped
Three fourths cup Sugar
1/3 cup Water
1 tablespoon Light corn syrup
4 lg Eggs white
One half teaspoon Cream of tartar
1 One half cup Chilled thick cream
1 teaspoon Vanilla extract
1 tablespoon Grand Marnier

FOR THE DARK CHOCOLATE SAUCE
1 cup Milk
1 100 milliliter thick cream
One half cup Sugar
One fourth cup Unsweetened cocoa powder
3 tablespoon Unsalted butter
1 teaspoon Instant espresso powder
1 teaspoon Vanilla extract

Line the bottom of a loaf pan (23cm. x 12cm. x 8cm. approximately) with
aluminium foil, extending foil over the shorter ends.

Puree the strawberries in a blender or processor. Transfer 1 One fourth cups of
the puree to a small bowl; and reserve remaining puree for serving. Place
the white chocolate in top of double boiler set over barely simmering water
and stir until melted. Remove pan from over the water.

Combine the sugar, water and corn syrup in heavy small saucepan. Stir over
a low heat until the sugar dissolves. Increase heat and boil for about 4
minutes, until the mixture caramelises.

Meanwhile, using an electric mixer, beat egg whites and cream of tartar in
a large bowl until soft peaks form.

Gradually add the boiling syrup to the whites, beating until firm peaks
form and meringue is cool, about 5 minutes. Fold the white chocolate into
meringue gently. Beat cream and vanilla in large bowl until mediumfirm
peak form then fold into the white chocolate mixture.

Transfer 4 cups of the white chocolate mousse to a medium bowl. Fold 1 1/4
cups strawberry puree and Grand Marnier into the mousse and combine
thoroughly.

Spread half of strawberry mousse in your prepared pan and spread gently
then place the loaf tin in the freezer until the strawberry layer is firm,
about 30 minutes. Chill the remaining white chocolate mousse and remaining
strawberry mousse.

When the strawberry layer is firm, spread the white chocolate mousse over
strawberry layer. Freeze until almost firm, about 25 minutes.

Spread remaining strawberry mousse over white chocolate layer. Cover
terrine with plastic and freeze overnight. (Can be prepared 4 days ahead.
Keep frozen.)

To make chocolate sauce, combine the milk, cream, , sugar, cocoa, butter
and espresso powder in heavy small saucepan. Whisk over low heat until the
sugar dissolves and the butter melts. Increase the heat to medium and whisk
until the sauce just begins to simmer. Remove from the heat. Mix in vanilla
and stir gently.

Uncover the terrine and loosen the foil with a spatula and invert onto a
platter. Lift off the pan and peel off the foil. Serve with Dark Chocolate
Sauce and any remaining strawberry puree.

Converted by MC_Buster.

Per serving: 2456 Calories (kcal); 72g Total Fat; (25% calories from fat);
19g Protein; 462g Carbohydrate; 215mg Cholesterol; 204mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 0 Vegetable; 11 Fruit; 14 Fat;
18 Other Carbohydrates

Converted by MM_Buster v2.0n.