An iced white chocolate terrine is a cold dessert with a consistency somewhere between ice cream and custard. Delicate and sweet, an iced white chocolate terrine is an easy-to-prepare dessert that can be made in advance and stored in the freezer for up to 48 hours. The perfect dessert to compliment any meal, particularly on a hot summer day, an iced white chocolate terrine will have even the pickiest of eaters asking for another helping. Serve with your favorite fresh fruit or warm fruit sauce.
Instructions
1. Line a 1-pound loaf pan with aluminum foil, pressing the creases out with your fingers as you go.
2. Place the caster sugar and water in heavy-based saucepan and heat over low heat, stirring constantly. Bring to a boil and cook for 2 to 3 minutes or until the mixture has the consistency of syrup. Set aside to cool for 7 to 8 minutes.
3. Beat the egg yolks into the chocolate mixture. Set aside to cool completely, approximately 25 to 30 minutes.
4. Lightly whip the cream in a small mixing bowl until it begins to form soft peaks. Fold the whipped cream into the chocolate mixture.
5. Beat the egg whites in a clean bowl until they are standing in soft peaks and fold them into the chocolate mixture. Pour the combined contents into the loaf pan and freeze for 8 hours or overnight.
6. Remove from the freezer and put the loaf pan in a large saucepan of warm water that comes up about half the height of the loaf pan. Remove from the water after 30 to 60 seconds and turn it out onto a serving platter. Cut it into slices and serve immediately.
Tags: chocolate mixture, chocolate terrine, iced white, into chocolate, into chocolate mixture
