INGREDIENTS

INSTRUCTIONS

Calories     per serving:             Number of Servings: 16 Fat grams per
serving:
:           Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS  +++*
1.  Heat the cream almost to a simmer in a heavy medium-size saucepan.
Remove the cream from the bowl, and divide it among three mixing bowls in
these amounts: 1-1/4 c, 1 c., 3/4 c.
2.  Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking until
smooth.  Stir the milk chocolate into the 1 c. cream, whisking until
smooth.  Stir the white chocolate into the 3/4 c. cream, and add the seeds
from the vanilla bean; stir until smooth.  Cover the three bowls loosely
and refrigerate until the mixtures are thick but still pourable, 3 hours.
3.  Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some foil
above the edge of the pain.
4.  Transfer the white chocolate mixture to a mixer bowl, and beat until it
forms soft peaks--be careful not to overbeat it. Beat the last two or three
strokes by hand; the mixture should be thick and firm. Scrape it into the
prepared pan, smooth the top, and chill it in the freezer for 5 minutes.
5.  Repeat the beating process with the milk chocolate mixture and spread
it over the white chocolate mixture in the loaf pan. Smooth the top, and
freeze for 5 minutes.
6.  Repeat again with the bittersweet chocolate. Spread it over the milk
chocolate mixture, smooth the top, and cover with plastic wrap. Refrigerate
until firm, 3 hours.
7.  Lift up the foil to unmold the terrine.  Remove the foil and cut the
terrine into 1/2-in. thick slices. Spoon a pool of chocolate sauce onto
each plate, and arrange a slice on top. Let stand 5 minutes before serving.
Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Famous last words: I’ll get right with God later”