White Chocolate Terrine

Serving Size : 4

175 grams white chocolate (6 oz)
40 grams unsalted butter (1 1/2 oz)
2 leaves of gelatine
3 Eggs, separated
175 ml double cream (6 fl oz)

Line a 450 gram (1 pound) terrine with cling film. Melt the chocolate with
the butter over a bain Marie. Soften the gelatine in cold water.
When the chocolate has melted, remove from the heat and stir in the egg
yolks, then stir in the softened gelatine shaking off any excess water
first. Beat the egg whites until just stiff, fold into the chocolate mixture.
Lightly whip the cream and then fold it into the mixture. Pour into the
terrine and chill for at least six hours. Turn out and peel off the cling
film, then slice with a knife dipped in hot water and serve with fresh
fruit or passion fruit coulis.

Serves four

Source: "fresh magazine"
S(mc formatted by): "chef Dave"
Copyright: "Jan 2006"
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Per Serving (excluding unknown items): 348 Calories; 27g Fat (64.7%
calories
from fat); 6g Protein; 26g Carbohydrate; 2g Dietary Fiber; 181mg
Cholesterol
61mg Sodium. Exchanges: 1/2 Lean Meat; 5 Fat; 1 1/2 Other Carbohydrates.

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