White Chocolate Terrine with Raspberry Coulis

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!