If you ask me, there are two types of people in the world. While bakers like my mum swear by their tried recipes and reuse them religiously, experimental types like me always want to make a different thing each time! So it was pretty uncharacteristic of me to revisit this white chocolate terrine that I made two years ago, but haven’t touched since for some bizarre reason. The recipe is from a gifted book, Chocolate: The Food & The Music which you guessed it… incorporates every chocolate recipe you could possibly think of. Needless to say I’ve never listened to that mysterious CD that comes with it, but the two recipes I’ve tried so far are amazing! White chocolate doesn’t strike everyone’s fancy, but I think the strawberry coulis does well to cut through that rich, ice creamy goodness. Read on for the recipe:
Don’t be tempted to eat all your chocolate in the process! It’s even harder when they look this cute in button form…
Ingredients (serves 8):
2 tbsp granulated sugar
5 tbsp water
300g white chocolate
3 eggs, separated
300mL double cream
1 cup fresh strawberries
Extra ½ cup granulated sugar
Extra ½ cup water
1. Line a loaf tin with foil or cling film, pressing out as many creases as you can.
2. Place the granulated sugar and water in a heavy-based saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and boil for 1-2 minutes until syrupy, then remove from the heat.
3. Break the white chocolate into small pieces and stir it into the hot syrup, continuing to stir until the chocolate has melted and combined with the syrup. Let the mixture cool slightly.
4. Beat the egg yolks into the chocolate mixture. Leave to cool completely.
5. Lightly whip the cream until it is just holding its shape, and fold it into the chocolate mixture.
6. Whisk the egg whites in a greasefree bowl until soft peaks form. Fold the whites into the chocolate mixture. Pour into the prepared loaf tin and freeze overnight.
7. For the strawberry coulis, combine the strawberries, extra sugar and water in a medium saucepan. Bring to a boil over medium heat, and stir until strawberries are soft. Let cool and transfer to a blender.
8. Purée until smooth, strain, and set aside.
9. To serve, remove the terrine from the freezer about 10-15 minutes before serving. Turn out of the tin and cut into slices. Serve with strawberry coulis and fresh strawberries.
So there it is! The recipe claims to serve eight, but this was way more than enough to feed my family of six. It was also surprisingly simple, especially since I didn’t need to mix the ice cream at all once it went in the freezer. I’m still pining over an ice cream machine for some bizarre reason, but until that day arrives I’ll probably be making these kinds of desserts to last me through the summer. Anyway, I hope you’re having a great week!
