WHITE CHOCO­LATE TER­RINE

The Star Early Edition - - ANGELA DAY VERVE -

Serves 8-10 300g white choco­late

chopped 1 litre of fresh cream

80ml cas­tor sugar 1 vanilla bean, split and seeds re­moved 20ml gela­tine

50ml wa­ter

SAUCE

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.

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