INGREDIENTS

INSTRUCTIONS

For terrine: Coat 7 1/2x3 3/4x2-inch (3 cup) loaf pan with nonstick
vegetable oil spray. Line with 3x12-inch strip of waxed paper,
pressing gently to fit and overlapping ends of pan.  Warm 1/3 of
chocolate with cream in heavy small saucepan over low  heat, stirring
constantly with rubber spatula until melted and  smooth. Add remaining
chocolate in 2 batches, allowing second batch  to melt completely
before adding last third. Remove from heat  occasionally to avoid
overheating chocolate. Add 3 tablespoons butter  and 1 tablespoon
framboise. Stir until butter is just melted. Repeat  with remaining
butter and framboise. Remove from heat; let stand in  warm area while
assembling terrine layers.  Pour 2/3 cup chocolate mixture into
prepared pan and freeze until set  but not hard, about 15 minutes.
Choose medium-size berries and  arrange upside down in 9 crosswise rows
of 3 berries each, spacing  evenly and leaving border around edge of
pan. Press gently into  chocolate. Gently pour 1 cup chocolate mixture
over berries in even  layer. Freeze until set but not hard, about 20
minutes. Repeat  layering with more berries to form second layer. Press
gently into  chocolate. Gently pour remaining chocolate mixture over.
Smooth to  form even layer. Refrigerate until firm. Cover and chill
overnight.  Reserve remaining berries for garnish. (Can be prepared 2
days ahead.)  For sauce: Combine raspberries with syrup and pear in
heavy small  saucepan. Stir to coat pear with syrup. Bring to simmer.
Simmer until  pear softens, about 10 minutes. Puree in blender until
smooth. Strain  puree through fine sieve. (Can be prepared 2 days
ahead. Cover  tightly and refrigerate.)  Run small sharp warm knife
around top edge of terrine. If necessary  dip bottom of terrine into
warm water about 5 seconds. Using waxed  paper as aid, gently unmold
onto small cutting board. Peel off waxed  paper. Use spatula to smooth
surface if necessary.  Heat long thin knife under warm water. Dry knife
and slice terrine  into 1/8-inch-thick slices, cleaning and warming
knife as necessary.  Place 2 to 3 slices in center of each plate.
Garnish one side of  plate with reserved fresh berries and mint leaves.
(Can be prepared 2  hours ahead. Cover; chill.)  Just before serving,
mix framboise into sauce. Spoon 2 to 3  tablespoons sauce opposite
berries. Let stand at room temperature 10  minutes.  Serves 8.  Bon
Appetit May 1990  Converted by MC_Buster.  NOTES : The trick to this
gorgeous dessert is to use imported white  chocolate and to melt it
carefully, since white chocolate is  extremely heat sensitive. Let the
terrine mixture get only warm  enough to melt the white chocolate and
butter.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1461
Calories From Fat: 1000
Total Fat: 113.8g
Cholesterol: 346.2mg
Sodium: 749.9mg
Potassium: 1005.2mg
Carbohydrates: 112.1g
Fiber: 5g
Sugar: 61.9g
Protein: 6.9g