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Ingredients: 18 Ounce(s) White chocolate 1/2 Cup(s) Whipping cream 6 Tablespoon(s) Unsalted butter 2 Tablespoon(s) Framboise eau-de-vie 1 Pint(s) Raspberries 10 Ounce(s) Pac frozen raspberries 7 Ounce(s) Ripe pear, halved Directions: 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. 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.
Check some related videos Similar recipes: White lady vanilla ice cream ICE-CREAM: Put the milk and half the sugar in a saucepan over medium heat and bring to the boil, stirring occasionally. Split the vanilla bean lengthways and add to the milk - or add vanilla essence. In a bowl (not plastic), whisk the egg yolks with the r White chip chocolate cookies 1. Preheat oven to 350. 2. Combine flour, cocoa, baking soda and salt in small bowl. 3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. 4. Gradually beat Fresh peach ice cream In a kettle of boiling water blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking. Peel and pit the peaches and in a food processor or blender puree them. In a large bowl stir tog Soda fountain chocolate shake sqm sss Mix in blender. All about chocolate #4 Always melt chocolate with gentle heat because it scorches easily. 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Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabba White bean and vegetable soup In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and th Chocolate almond biscotti Microwave 1 cup chocolate chips in small, microwave-safe bowl on high power 1 minute. Stir. Microwave an additional 10-20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, cocoa, baking powder, baking soda and salt in mediu Biscotti --chocolate chip Beat butter and sugar together until creamy. Beat in eggs and vanilla. Add flour, baking powder, and cinnamon. Mix well. Stir in pecans. Divide dough in half, form each into a 7 x 2 inch log. Lightly spray cookie sheet with non sti ck spray. Place l Double chocolate snack cake Heat oven to 350F degrees. Mix flour, brown sugar, cocoa, baking soda, and salt with fork in ungreased square pan, 8X8X2 inches. Stir in remianing ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter. Bake Chocolate cream pie Make crust: Put oven rack in middle position and preheat oven to 350F. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. Make filling: Cinnamon chocolate chip cookies ~soften butter ~preheat oven to 375F ~mix flour, oatmeal, salt, baking soda and cinnamon ~cream together sugars and butter ~mix eggs into butter/sugar mixture ~add flour mix slowly and mix thoroughly ~mix in chocolate chips ~bake for about 10 minutes make Holiday chocolate raisin cookies Cream butter and sugar. Beat in yolk and salt. Mix in flour and cocoa just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 Creamy quick chocolate frosting 1. In small saucepan over very low heat, melt butter; add chocolate pieces. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Pour into large bowl. 2. Add powdered sugar, milk, vanilla and salt; beat on medium speed of electr White chocolate mousse #2 Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks, fold into chocolate mixture and stir only until well mix Brown and white bread, melody's (gluten free) 1) Place all ingredients, except the warm water, in bread pan and press start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula it occasionally. 2) After the baking cycle ends, remove bread Chocolate fingers Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigera Fresh tomato salsa Mix all ingredients. Makes about 3 1/2 cups Salsa. Coconut chicken with fresh fruit Toast coconut in 300 oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove Chocolate caramel layer bars Heat oven to 350F degrees. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 cup of the milk; mix well. Spread half of the batter (about 2 cups) in greased pan. Bake at 350F degrees for 15 minutes. Meanwhile, in a small sauc White bread dough - rolls Sift the flour, salt and sugar into a bowl and rub in the butter. Warm the water to blood heat, add the yeast and stir to disperse. Add this to the dry ingredients. Mix to a smooth, elastic dough, cover and allow to rise in a warm place until doubled in s White choc cheesecake with white choc buttercream frosting Equipment: One 8x2 1/2 or higher springform pan, greased and bottom lined with greased parchment or wax paper, outside of the pan wrapped in a double layer of aluminum foil to prevent seepage. Cake: Preheat oven to 350 degrees. In a large mixing bowl, bea Mrs. field's chocolate chip cookies 1) Preheat oven to 350 F. 2) In lge. mixing bowl, cream butter, sugars, eggs, and vanilla. 3) Sift together dry ingreds. Combine with creamed mixture. 4) Stir in choc. chips. 5) With fingers, place golf-ball sized portions (use #100 food dipper) 2 inches Devil's food cake with chocolate-orange buttercream A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer. For cake: Position rack in center of oven and preheat to 325F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans wi Gf pat's brown and white rice flour breads and buns Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Recipe may be doubled. Dough may Chocolate peanut butter pudding Combine all ingredients in a large bowl. Whisk for 5 minutes or until pudding becomes thick. Pour into 4 dessert bowls. Gf brown and white rice bread Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl. Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add Chocolate cupcakes Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanil A chocolate pecan pie Pastry for a one-crust pie. 1. Make the pastry, roll it out, and use it to line a 9" pie pan. 2. Beat the eggs well, add the sugar, and continue to beat until light and creamy. Add the melted butter and the chocolate. Stir in the salt and lem "instant" chocolate mousse Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue proces Big white soft sugar cookies Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mi Tabasco classic - fresh corn pudding This simple but delicious fresh corn custard gets a boost from a lacing of Tabasco sauce and a sprinkling of paprika. Preheat the oven to 325 degrees F. In a small saucepan scald the milk, then stir in the butter, and remove from the heat. In a White beans with bread crumbs and spinach Soak and cook the beans in your standard manner, adding a bay leaf to flavor them as they cook. This batch took about 1-3/4 hours to get real tender after a 2-hour soaking following a 2-minute boiling. When they're done, mostly drain them -- the rec White bean brandade For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to Lemon raspberry muffins * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring Wheat berry soup with white beans and rosemary Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours o Chocolate peanut butter shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Makes 5 cups or 5 servings. Nutritional infor Airy white bread Add ingredients to machine according to manufacturer's directions. Per serving: 74 calories, 3 g protein, 14 g carbohydrate, 1 g fat (0.0 g saturated), 1 mg cholesterol, 73 mg sodium, 39 g potassium. BF: This is the best loaf of light, airy b White chili Drain off the fat. Place the turkey mixture in a stock pot over medium heat. Add the next 6 ingredients and stir until the flour is smooth- cooked. Add the stock and stir until the mixture is thickened. Add the remaining ingredients and simmer for 1 ho Heavenly chocolate cheesecake * Garnishes to include whipped cream and chocolate shavings (optional). ~-------------------------------------------------------------------------- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch Mocha chocolate chip cheesecake * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~-------------------------------------------------------------------------- In large bowl, combine grham cracker cr Chocolate peanut butter bars In a small bowl, combine peanut butter, dry milk, cocoa, sugar and water. Mix until well blended. Stir in cereal and raisins. Press mixture into bottom of a 4X8 inch loaf pan. Chill 30 minutes or longer, cut into bars and serve. Per serving: White chocolate, whisky and croissant butter pudding Pre-heat the oven to 180c/350f/Gas 4. 1 Pour the milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the eggs, yolks and sugar together in a bowl and mix well. 2 While the cream is heating, slice the croissants and place in an Chocolate sorbet Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill. Freeze according to your ice cream maker's directions.