White Chocolate Terrine with Raspberry Coulis

This dessert is the mother of all desserts; being both outrageously creamy and perfectly sweet, it has just enough of a kick (from the raspberries) to cut through the velvety texture and make your taste buds dance. It’s deceivingly light, deliciously moreish and pleased everyone around the dinner table when we served it – which is always a difficult thing to do when it comes to pudding! Even the non sweet-tooths were full of compliments!

Not only is it delicious but it can also be prepared the night or morning before, which means you can spend more time being the hostess with the mostess (yes fellas, that includes you too!)

For this recipe you will need:

125g caster sugar (70g for terrine, 50g for coulis)

225g of white cooking chocolate

225g cream cheese

300ml of double cream

200g of fresh or frozen raspberries

Fresh raspberries, to garnish

We began by making the coulis. Place the frozen/fresh raspberries into a saucepan with the 50g measure of caster sugar. Remember to keep some raspberries aside to garnish. Cover the pan and heat gently, stirring occasionally. Reduce the raspberries down until the juice has run out of them then blend the pulp into a smooth consistency. If you prefer you can push through a sieve to remove the seeds.

For the terrine: Melt the chocolate in a large bowl set over a smaller pan of just simmering water. When melted set aside to cool slightly.

Soften the cheese with a spoon then mix in the caster sugar. In a separate bowl whisk the cream until soft peaks form. Fold the soft cheese into the cream, followed by the melted chocolate.

Line a loaf tin with cling film and pour in half the mixture. Add a layer of raspberry pulp then top with the remaining chocolate mixture.

Pop it into the freezer to set. Ensure you remove from the freezer 30 minutes before serving and allow to thaw. To serve use the corners of the cling film to lift the pudding out of the loaf tin and turn over onto a dish. Pull away the cling film, garnish with raspberries, mint and icing sugar and serve as a loaf to cut at the table in front of your guests. The only word that can be heard when eating this dessert is ‘mmmm’. Let us know if you agree!

Advertisements

3 responses to “White Chocolate Terrine with Raspberry Coulis

  1. Pingback: HAPPY NEW YEAR | Toads and Tiaras·

Please leave a reply.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s