Dark and white chocolate terrine with strawberry and ginger compôte and praline Archive
Indulge in a Dark & White Chocolate Terrine with Strawberry Ginger Compote & Praline – Perfect for Special Occasions! [159 chars]
Ingredients
- 75g/3oz caster sugar
- 50g/2oz chopped hazelnuts
- 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, roughly chopped
- 125ml/4½fl oz warm water
- 4 free-range egg yolks
- 50g/2oz caster sugar
- 200ml/7fl oz double cream
- 3 gelatine leaves, soaked in cold water to soften, then squeezed dry
- 200g/7oz white chocolate, roughly chopped
- 2 gelatine leaves, soaked in cold water to soften, then squeezed dry
- 450g/1lb strawberries, hulls removed, cut in half
- 30g/1¼oz stem ginger (from a jar), roughly chopped
- 2 tbsp icing sugar
- 25g/1oz butter
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