Name: Chocolate Terrine with Raspberries
Ingredients: 1 tb Melted unsalted butter; 18 oz Bittersweet chocolate; cut into 2-inch pieces; 1 1/2 Sticks unsalted butter; 12 lg Egg yolks; 5 tb Sugar; 3/4 c Heavy cream; 2 tb Sour cream; 3 lg Egg whites; 1 1/2 pt Raspberries

Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Chocolate	12	Servings

INGREDIENTS

1	tb	Melted unsalted butter
18	oz	Bittersweet chocolate; cut into 2-inch pieces
1 1/2		Sticks unsalted butter
12	lg	Egg yolks
5	tb	Sugar
3/4	c	Heavy cream
2	tb	Sour cream
3	lg	Egg whites
1 1/2	pt	Raspberries

INSTRUCTIONS

1. Using a slant-sided 10- by 4-inch French terrine mold as a guide, cut
out pieces of cooking parchment to fit the bottom and sides of mold. Brush
mold with melted butter and line with paper.
2. In the top of a double boiler set over barely simmering water melt
chocolate with butter.
3. With the whisk attachment of an electric mixer beat egg yolks with 4
tablespoons sugar at high speed until thick. Whisk in chocolate mixture.
Return to top of double boiler and whisk until thick and shiny.
4. With the clean whisk attachment of an electric mixer beat cream and sour
cream until thick. Whisk into chocolate mixture.
5. With an electric mixer beat egg whites on low speed until frothy.
Increase speed to medium and beat until soft peaks form. Increase speed to
high and beat in remaining 1 tablespoon sugar. Beat until stiff, glossy
peaks form. (Egg whites must be completely smooth.) Whisk 1/3 of egg whites
into chocolate mixture and fold in remaining whites.
6. Layer chocolate mixture and raspberries alternately in mold, tapping
mold after adding each batch of chocolate mixture to eliminate air pockets.
When adding raspberries, leave a 1/2-inch border of chocolate mixture
around edges so berries will not show when terrine is unmolded.
7. Freeze terrine, covered, for 1 1/2 hours or refrigerate for at least 5
hours.
8. To unmold, heat sides of terrine slightly with hot water and invert
dessert onto a 10- by 4-inch foil-covered rectangle. Use a hot knife to cut
into slices.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 198 by RecipeLu
<recipelu@geocities.com> on Nov 05, 1997

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”

Why care about being holy? Why be willing to say no to your flesh and yes to God, day in and day out? Because the world desperately needs to see what God is like. Because it is your created purpose and your ultimate destiny to be holy. Because of the price Jesus paid to make you holy. Because you are a saint. Because holy people get to see and know God. Because you’re getting ready to move to a place where there is no sin. And because your example may inspire someone who is watching you to choose or reject the pathway of holiness.

Nancy Leigh DeMoss