You may also like
Categories:
egg yolks water light corn syrup white chocolate peppermint chilled whipping cream whipping cream corn syrup butter bittersweet chocolate water mint leaves
Viewed: 79 - Published at: a year agoIngredients
- 6 large egg yolks
- 14 cup water
- 14 cup light corn syrup
- 8 ounces best-quality white chocolate, finely chopped
- 1 14 teaspoons peppermint extract
- 2 cups chilled whipping cream
- 12 cup whipping cream
- 14 cup dark corn syrup
- 14 cup butter
- 9 ounces best-quality bittersweet chocolate or 9 ounces semisweet chocolate, chopped
- 3 tablespoons water
- fresh mint leaves
Method
- 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 3/4-inch-thick slices.
- Place 1 slice on each plate.
- Drizzle sauce over.
- Garnish with mint.
