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Saturday, February 4, 2017

White Chocolate and Fresh Raspberry Terrine

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril Live
Episode: Terrines

8 servings

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until
sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch)
slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

In a nonstick saucepan, over medium heat, combine 2 cups of the milk,
sugar, and vanilla. Whisk to dissolve the sugar. When the mixture
comes to a gentle boil, take 1 cup of the milk-sugar mixture and add
it to the yolks. Whisk to blend well. Temper the egg mixture to the
milk mixture. Cook over medium heat until it thickens slightly, 4 to 5
minutes, whisking occasionally. Over medium heat, slowly add the
cornstarch mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about 2 minutes. Add the
chopped white chocolate and continue stirring for 2 more minutes. Add
the butter and stir until it is completely melted and mixture has
thickened to a custard, about 2 minutes. Cover with plastic wrap,
pressing the wrap down the surface of the custard to prevent a skin
from forming. Cool completely, stirring occasionally. Soften the
gelatin in the water. In a small saucepan, combine the gelatin and
cream. Place over medium heat and cook until the gelatin dissolves,
about 1 minute. Remove from the heat. In a large bowl, combine the
pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened
cream into the mixture.

Combine the sugar syrup and liqueur together. Brush the tops of the
sliced cake with the syrup. Let the syrup soak into the cake for 10
minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the
wrap to overhang the pan. Place a piece of cake on the bottom of the
pan. Place 1 pint of the raspberries over the cake. Spoon half of the
cream mixture over the berries. Place the second piece of cake on top
of the cream mixture. Repeat with the remaining berries, chocolate
mixture and cake. Cover the top with the overhanging plastic wrap and
refrigerate for at least 4 hours. Remove from the refrigerator and
invert onto a glass serving platter. Ice the sides and top of the
terrine with the remaining 1 1/2 cups of whipped cream. Top the
terrine with the shaved chocolate. Spoon the sauce in the center of
each plate. Slice the terrine into individual servings. Place each
slice in the center of the sauce. Garnish each with a sprig of mint.

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