Title: Chocolate Terrine with Raspberry Puree
Categories: Dessert
Yield: 6 Servings

		Terrine:
3	c	Heavy cream
1/2	c	Butter
20	oz	Semisweet chocolate, --
		Melted
4	lg	Egg yolks, -- slightly
		Beaten
1	c	Toasted, chopped almonds
		Raspberry puree:
2	pk	Frozen raspberries in light
		Syrup, -- thawed and
		Drained
		Creme Anglaise:
6	lg	Egg yolks
2/3	c	Sugar -- (divided)
1/4	c	Flour
2	c	Milk
1	ts	Vanilla
1	ts	Almond extract

Terrine: preheat oven to 325. Heat cream to simmer and add butter. Stir until butter is melted. Add melted chocolate and stir until smooth. Stir in egg yolks. Cook and stir a few minutes. Add chopped almonds. Pour into a greased loaf pan. Place filled pan in large shallow pan of hot water and bake 1 1/2 hours. Cool and then chill in refrigerator. Raspberry puree: puree thawed and drained raspberries in blender. Strain out seeds. Cover and chill until ready to use. Creme

Anglaise: mix yolks with 1/3 cup sugar and flour. Bring milk and remaining sugar to boil. Add a small amount of milk mixture to yolk mixture. Stir well. Add yolk mixture to remaining milk mixture. Cook, stirring constantly over low heat until mixture thickens. Add vanilla and almond extracts. Blend well and chill. To serve, pour some of the creme anglaise into bottom of dessert plate. Place a slice of chocolate terrine on top and drizzle with raspberry puree.

Recipe By : THE DESSERT SHOW SHOW#DS3141

From: Meg Antczak Date: 05-23-96 (12:47) Online Connections (410) National C

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