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Categories:
whipping cream butter bittersweet whipping cream milk sugar whole almonds egg yolks almond sugar other almond liqueur fresh raspberries
Viewed: 92 - Published at: 8 years agoIngredients
- 1/2 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 1/2 tablespoons amaretto or other almond liqueur
- 2 1/2 cups whipping cream
- 1 1/4 cups whole milk
- 3/4 cup plus 2 tablespoons sugar
- 1 cup whole almonds, toasted, coarsely chopped
- 7 large egg yolks
- 1/2 teaspoon almond extract
- 1 12-ounce package frozen unsweetened raspberries, thawed
- 6 tablespoons sugar
- 1/4 cup amaretto or other almond liqueur
- Fresh raspberries
Method
- Bring cream and butter to boil in heavy small saucepan.
- Remove from heat.
- Add chocolate; whisk until smooth.
- Whisk in amaretto.
- Pour into small bowl.
- Freeze until firm enough to form into balls, about 50 minutes.
- Line baking sheet with foil.
- Using teaspoon, scoop out level teaspoonfuls of chocolate mixture.
- Drop onto baking sheet.
- Freeze until firm, about 20 minutes.
- Using hands, roll chocolate into balls; return to baking sheet and freeze.
- (Can be made 1 week ahead.
- Cover and keep frozen.)
- Combine cream, milk and sugar in heavy large saucepan.
- Stir over medium heat until sugar dissolves.
- Bring to boil.
- Add chopped almonds.
- Cover and let steep 2 hours.
- Pour cream mixture through fine strainer set over bowl; discard solids in strainer.
- Return cream mixture to same saucepan.
- Bring to simmer.
- Whisk yolks in large bowl to blend.
- Gradually whisk hot cream mixture into yolks.
- Return mixture to saucepan.
- Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
- Cool slightly.
- Mix in almond extract.
- Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
- Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches.
- Process custard in ice cream maker according to manufacturers instructions.
- Transfer ice cream to prepared dish.
- Press truffles into ice cream, spacing apart.
- Cover terrine and freeze until firm, at least 8 hours or overnight.
- Puree thawed raspberries in processor.
- Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible.
- Discard solids in strainer.
- Whisk sugar and amaretto into sauce.
- Cover and chill.
- (Terrine and sauce can be prepared 2 days ahead.
- Keep terrine frozen.
- Keep sauce refrigerated.)
- Turn terrine out onto platter.
- Peel off plastic.
- Cut terrine into 3/4-inch-thick slices.
- Serve with sauce and fresh berries.
