Chocolate mint terrine 2

10 servings

Ingredients

Quantity Ingredient

Directions

Continued from Part 1......

Make the mint mousse:

In a chilled, large bowl, using a hand-held electric mixer set at medium-high speed, whip the cream until soft mounds start to form.

Refrigerate until needed.

In a 4½-quart bowl of an electric mixer, using the wire whip attachment, beat the egg, yolk, and salt at medium speed until blended.

While continuing to beat, add the sugar in a steady stream. Beat in the

creme de menthe. Remove the bowl from the mixer stand and place over a

pot of hot water. (The bottom of the bowl must touch the water.) Cook

over medium-high heat, whisking constantly for 3 to 5 minutes, or until

the granules of sugar have dissolved and the yolk mixture has reached

140 degrees F on an instant-read thermometer. Return the bowl to the

mixer stand and beat at medium-high speed until the mixture is thick and

pale yellow, about 8 minutes.

Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over

the water and let it stand for 5 minutes to soften the gelatin.

Place the cup with the softened gelatin in a saucepan with enough water

to come halfway up the side of the cup. Heat the gelatin mixture over

hot, not simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing

the gelatin mixture in the hot water to keep the gelatin warm until

ready to use.

Remove the egg mixture from the mixer stand and, using a large whisk,

gradually whisk the gelatin in by hand. Using a large rubber spatula,

gently fold one-third of the whipped cream into the egg mixture to lighten it. Fold in the remaining whipped cream.

Assemble the terrine:

Remove the loaf pan from the freezer. Pour half of the mint mousse over

the layer of chilled chocolate mousse and spread it level with a small

offset metal spatula. Place the pan in the freezer for 5 minutes.

Remove the pan from the freezer. Pour a thin layer of chocolate mousse

over the mint mousse layer and gently spread it in an even layer.

Return

the pan to the freezer for 5 minutes. Pour the remaining mint mousse

over the chocolate layer and spread evenly. Return the pan to the freezer for 10 minutes. Remove the pan from the freezer and pour enough

of the remaining chocolate mousse over the mint mousse layer to fill the

pan to the same level as the ganache coating. Refrigerate the remaining

chocolate mousse, reserving it for garnish. Cover the pan with plastic

wrap and place it in the freezer for 1 hour. Refrigerate the terrine

until ready to unmold.

Unmold and garnish the terrine: Cut an 8 ½-by-4 ½-inch piece of stiff cardboard and cover with aluminum foil. Cut a piece of parchment or waxed paper to fit the surface of the exposed filling. Press the paper onto the filling to

adhere. Dip the pan up to the top rim in very hot water for 20 seconds.

Remove the pan from the water and immediately wipe dry. Place the foil-covered piece of cardboard over the pan and carefully invert the

pan. Gently remove the pan from the terrine and smooth the sides and top

with a small metal spatula. Place the terrine in the freezer while preparing the glaze.

Place the bowl containing the reserved ganache over a pot of hot water.

Cook over medium heat, stirring the ganache with a wooden spoon, just

until the ganache is fluid.

Place the terrine on a wire rack set over a baking sheet. Pour the ganache over the terrine, covering it completely. Refrigerate the terrine on the wire rack for 5 to 10 minutes, until the glaze is set.

Fill a pastry bag fitted with a star tip (such as Ateco #5) with the

reserved chocolate mousse. Pipe a row of rosettes down the length of the

top of the terrine and around its base. Garnish with mint leaves.

Refrigerate the terrine until ready to serve.

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Submitted By CHARLENE DEERING On 03-13-95

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