White Chocolate Terrine With Caramel Sauce Food

WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE

Steps:

• Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside., In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes., In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight., For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream., Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
• Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
• Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
• Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
• Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
• Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
• Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
• To make chocolate sauce:
• Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

CHOCOLATE CARAMEL TERRINE

Steps:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

TRIPLE CHOCOLATE TERRINE

Steps:

• Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
• Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
• For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Whip the whites and cream of tartar until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, spreading until it is an even layer.
• Place in the freezer.
• Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
• Stir until smooth and completely melted.
• (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the milk chocolate- it will seem very soft.
• Scrape on top of the dark chocolate layer, smoothing to an even layer.
• Put in the freezer.
• Make the white chocolate layer: place the chocolate and 2 tbl.
• water in a heatproof bowl.
• Microwave on low (30% power) for about 2 minutes.
• Stir until very smooth and completely melted.
• Let cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the chocolate- it, too, will seem very soft.
• Scrape on top of the milk chocolate layer, smoothing to an even layer.
• Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
• Carefully wrap the excess plastic up over the mousse.
• Put the entire thing in the freezer for at least 4 hours, preferably overnight.
• It also freezes well for a month prior to serving.
• To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
• Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
• Peel the plastic from the mousse and discard.
• Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
• Serve immediately.
• Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
• Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes. Remove bowl from water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into ¾-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE

Steps:

• Make terrine:
• Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
• Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth. Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third. Remove from heat occasionally to avoid overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise. Stir until butter is just melted. Repeat with remaining butter and framboise. Remove from heat; let stand in warm area while assembling terrine layers.
• Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes. Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan. Press gently into chocolate. Gently pour 1 cup chocolate mixture over berries in even layer. Freeze until set but not hard, about 20 minutes. Repeat layering with more berries to form second layer. Press gently into chocolate. Gently pour remaining chocolate mixture over. Smooth to form even layer. Refrigerate until firm. Cover and chill overnight. Reserve remaining berries for garnish. (Can be prepared 2 days ahead.)
• Make sauce:
• Combine raspberries with syrup and pear in heavy small saucepan. Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens, about 10 minutes. Puree in blender until smooth. Strain puree through fine sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)
• Run small sharp warm knife around top edge of terrine. If necessary dip bottom of terrine into warm water about 5 seconds. Using waxed paper as aid, gently unmold onto small cutting board. Peel off waxed paper. Use spatula to smooth surface if necessary.
• Heat long thin knife under warm water. Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary. Place 2 to 3 slices in center of each plate. Garnish one side of plate with reserved fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover; chill.)
• Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons sauce opposite berries. Let stand at room temperature 10 minutes.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!