WHITE CHOCOLATE TERRINE
Serves 8-10 300g white chocolate
chopped 1 litre of fresh cream
80ml castor sugar 1 vanilla bean, split and seeds removed 20ml gelatine
125ml water 60ml castor sugar 30ml berry liqueur 200g blueberries white chocolate curls for
decorating Combine the chocolate, cream, sugar and vanilla seeds in a pot and heat, stirring, until the chocolate has melted and the mixture is smooth. Remove and set aside.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved. Add to the cream mixture.
Pour the mixture into a 10 x 28cm loaf pan that has been sprayed with non-stick cooking spray.
Refrigerate for 4-5 hours or overnight.
To unmould, dip the pan into a basin of hot water for 20 seconds and turn out on to a serving plate. Decorate with blueberries and white chocolate curls and serve with sauce.
SAUCE: Mix the water and sugar and bring to the boil. Simmer for 2-3 minutes until thickened and syrupy.
Remove from the heat and add the liqueur and the blueberries.