White Chocolate Terrine with Caramel Sauce

Name: White Chocolate Terrine with Caramel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 340 grams white baking chocolate, chopped; 79 milliliters bourbon; 237 milliliters butter, cubed; 2 teaspoons unflavored gelatin; 118 milliliters heavy whipping cream; 118 milliliters chopped pecans; 118 milliliters sugar

You can never have too many hor d'oeuvre recipes, so give White Chocolate Terrine with Caramel Sauce From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as White & dark chocolate terrine, White Chocolate Praline Ice Cream Terrine With Blackberry-raspb, and Caramel Ginger Soufflé With Wolfberry White Chocolate Sauce.

Instructions

Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside.

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Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Sprinkle gelatin over bourbon; set aside.

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Bourbon

Gelatin

In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth.

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Chocolate

Butter

Water

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Double Boiler

Bowl

Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved.

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Gelatin

Cream

Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes.

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Pecans

In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight.

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Chocolate

Cream

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Bowl

Frying Pan

For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream.

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Butter

Sauce

Cream

Sugar

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Sauce Pan

Frying Pan

Lifting terrine with plastic wrap; remove from pan.

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Wrap

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Plastic Wrap

Frying Pan

Remove plastic.

Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.

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Sauce

Equipment

Ingredients

Servings:

340grams

white baking chocolate, chopped 79milliliters

bourbon 237milliliters

butter, cubed 2teaspoons

unflavored gelatin 118milliliters

heavy whipping cream 118milliliters

chopped pecans 118milliliters

sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.