Clifton-The Country Inn White Chocolate And Berry
Terrine With Raspberry
Sauce
(source - Goldmine)
White Chocolate Mousse
1 envelope unflavored gelatin
1/4 cup cold water
7 ounces white chocolate squares
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon Chambord or raspberry liqueur
2 cups heavy or whipping cream
1 pint fresh strawberries -- sliced
1 pint fresh blackberries
1 pint fresh raspberries
Fresh mint sprigs -- for garnish
Raspberry Sauce
1 box frozen raspberries in syrup -- (10 ounce)
thawed.
Make White Chocolate Mousse: Line a 9 x 5-inch loaf pan with plastic wrap.
Sprinkle gelatin over cold water in 1 cup glass measure; let stand 2 minutes
to soften. Microwave on High 40 seconds; stir 2 minutes, until gelatin
completely dissolves. Cool slightly.
Bring medium saucepan halfway full with water to a simmer. Meanwhile, place
chocolate in medium microwave-proof bowl. Microwave on High 1 to 2 minutes;
stir until smooth. Set aside.
Combine sugar, eggs, egg yolk and liqueur in medium stainless steel bowl.
Place bowl over simmering water, and beat with handheld mixer until mixture
doubles in volume, 5 minutes. Beat in dissolved gelatin. Remove from heat;
fold in melted chocolate. Cool to room temperature. Beat cream in mixer bowl
to soft peaks; gently fold into white chocolate mixture.
Arrange half of strawberries in one layer in bottom of prepared pan; spread
top with one third of mousse. Arrange a layer of blackberries on top, then
spread with another third of mousse. Top with raspberries, then remaining
mousse and strawberries. Cover and refrigerate overnight.
Uncover mousse. Place a serving plate over top of pan. Holding bottom of pan
and plate, invert and remove pan. Peel off wrap. Garnish with mint sprigs,
if desired, and serve with Raspberry Sauce.
Raspberry Sauce: Bring raspberries to a boil in small saucepan; reduce
heat and simmer 5 minutes. Transfer to food processor and puree. Strain
through fine sieve into bowl. (Can be made ahead. Cover and refrigerate overnight.)
Makes 3/4 cup.
Servings: 12
(source - Goldmine)
White Chocolate Mousse
1 envelope unflavored gelatin
1/4 cup cold water
7 ounces white chocolate squares
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon Chambord or raspberry liqueur
2 cups heavy or whipping cream
1 pint fresh strawberries -- sliced
1 pint fresh blackberries
1 pint fresh raspberries
Fresh mint sprigs -- for garnish
Raspberry Sauce
1 box frozen raspberries in syrup -- (10 ounce)
thawed.
Make White Chocolate Mousse: Line a 9 x 5-inch loaf pan with plastic wrap.
Sprinkle gelatin over cold water in 1 cup glass measure; let stand 2 minutes
to soften. Microwave on High 40 seconds; stir 2 minutes, until gelatin
completely dissolves. Cool slightly.
Bring medium saucepan halfway full with water to a simmer. Meanwhile, place
chocolate in medium microwave-proof bowl. Microwave on High 1 to 2 minutes;
stir until smooth. Set aside.
Combine sugar, eggs, egg yolk and liqueur in medium stainless steel bowl.
Place bowl over simmering water, and beat with handheld mixer until mixture
doubles in volume, 5 minutes. Beat in dissolved gelatin. Remove from heat;
fold in melted chocolate. Cool to room temperature. Beat cream in mixer bowl
to soft peaks; gently fold into white chocolate mixture.
Arrange half of strawberries in one layer in bottom of prepared pan; spread
top with one third of mousse. Arrange a layer of blackberries on top, then
spread with another third of mousse. Top with raspberries, then remaining
mousse and strawberries. Cover and refrigerate overnight.
Uncover mousse. Place a serving plate over top of pan. Holding bottom of pan
and plate, invert and remove pan. Peel off wrap. Garnish with mint sprigs,
if desired, and serve with Raspberry Sauce.
Raspberry Sauce: Bring raspberries to a boil in small saucepan; reduce
heat and simmer 5 minutes. Transfer to food processor and puree. Strain
through fine sieve into bowl. (Can be made ahead. Cover and refrigerate overnight.)
Makes 3/4 cup.
Servings: 12
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