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Eggs, Dairy Tamara5 1 Servings

INGREDIENTS

3 c Frozen strawberries, thawed
drained
250 g Good-quality white
chocolate such as
Lindt
chopped
3/4 c Sugar
1/3 c Water
1 T Light corn syrup
4 Eggs white
1/2 t Cream of tartar
1 1/2 c Chilled thick cream
1 t Vanilla extract
1 T Grand Marnier
1 c Milk
1 100 milliliter thick cream
1/2 c Sugar
1/4 c Unsweetened cocoa powder
3 T Unsalted butter
1 t Instant espresso powder
1 t Vanilla extract
1 1/4 c ps strawberry puree and Grand Marnier into the mou, ps strawberry puree and Grand Marnier into the mousse and
Fat, 18 Other Carbohydrates

INSTRUCTIONS

Line the bottom of a loaf pan (23cm. x 12cm. x 8cm. approximately)
with aluminium foil, extending foil over the shorter ends.  Puree the
strawberries in a blender or processor. Transfer 1 1/4 cups  of the
puree to a small bowl; and reserve remaining puree for  serving. Place
the white chocolate in top of double boiler set over  barely simmering
water and stir until melted. Remove pan from over  the water.  Combine
the sugar, water and corn syrup in heavy small saucepan. Stir  over a
low heat until the sugar dissolves. Increase heat and boil for  about 4
minutes, until the mixture caramelises.  Meanwhile, using an electric
mixer, beat egg whites and cream of  tartar in a large bowl until soft
peaks form.  Gradually add the boiling syrup to the whites, beating
until firm  peaks form and meringue is cool, about 5 minutes. Fold the
white  chocolate into meringue gently. Beat cream and vanilla in large
bowl  until medium-firm peak form then fold into the white chocolate
mixture.  Transfer 4 cups of the white chocolate mousse to a medium
bowl. Fold  combine thoroughly.  Spread half of strawberry mousse in
your prepared pan and spread  gently then place the loaf tin in the
freezer until the strawberry  layer is firm, about 30 minutes. Chill
the remaining white chocolate  mousse and remaining strawberry mousse.
When the strawberry layer is firm, spread the white chocolate mousse
over strawberry layer. Freeze until almost firm, about 25 minutes.
Spread remaining strawberry mousse over white chocolate layer. Cover
terrine with plastic and freeze overnight. (Can be prepared 4 days
ahead. Keep frozen.)  To make chocolate sauce, combine the milk, cream,
, sugar, cocoa,  butter and espresso powder in heavy small saucepan.
Whisk over low  heat until the sugar dissolves and the butter melts.
Increase the  heat to medium and whisk until the sauce just begins to
simmer.  Remove from the heat. Mix in vanilla and stir gently.  Uncover
the terrine and loosen the foil with a spatula and invert  onto a
platter. Lift off the pan and peel off the foil. Serve with  Dark
Chocolate Sauce and any remaining strawberry puree.  Converted by
MC_Buster.  Per serving: 2456 Calories (kcal); 72g Total Fat; (25%
calories from  fat); 19g Protein; 462g Carbohydrate; 215mg Cholesterol;
204mg Sodium  Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 11 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3115
Calories From Fat: 1271
Total Fat: 148.1g
Cholesterol: 356.7mg
Sodium: 1865mg
Potassium: 3321.5mg
Carbohydrates: 432.5g
Fiber: 39.2g
Sugar: 305.9g
Protein: 56.2g


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