INGREDIENTS

INSTRUCTIONS

until needed.
2.In a 4 1/2-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.
3.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.
4.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.
5.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:
1.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.
2.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:
1.Cut an 8 1/2-by-4 1/2-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.
2.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.
3.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. 4.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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by docden
<docden@mnl.v-link.net> on Jul 28, 1997

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