Ingredients

  • 93 ⅓ grams raisins
  • 120 milliliters dark rum
  • 373 ⅓ grams plain chocolate, expensive chopped
  • 226 ⅔ grams butter, unsalted
  • 10 ⅔ large eggs separated
  • 133 ⅓ grams sugar, caster
  • 80 milliliters water
  • 133 ⅓ grams sugar, caster
  • 120 milliliters water
  • 146 ⅔ grams pecans toasted, chopped
  • White Chocolate-Anise Sauce
  • 320 milliliters double cream
  • 373 ⅓ grams white chocolate chopped
  • 120 milliliters brandy
  • 10 ⅔ star anise

Directions

1. Combine raisins and rum in small bowl and soak overnight. Soak star annise in warm brandy overnight or use annise liqueor.
2. Line bread pan with cling film. Melt chocolate and butter over low heat. Set aside.
3. Whisk egg yolks, sugar and water in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until mixture thickens to the ribbon stage. Remove from heat and continue to whisk until cool.
4. Boil remaining sugar and water until 220*F/105*C (vaseline stage).
5. Beat egg whites in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Continue beating until cool and very stiff peaks form.
6. Drain raisins. Fold chocolate mixture into yolk mixture, then meringue mixture. Add remaining meringue. Fold in raisins and chopped nuts. Pour into prepared bread pan. Cover with plastic and freeze overnight. (Can be made 1 week ahead. Keep frozen.)
7. SAUCE Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chopped white chocolate and whisk until melted. Whisk in liqueur. Let sauce stand until cool but still pourable. (Sauce can be prepared 3 days ahead. Cover tightly and refrigerate. Before serving, stir over low heat to rewarm slightly.)
8. TO SERVE: Remove from freezer 10 minutes before serving. Slice into 6 portions. Spoon 3/16th cup (=Lg. cookie scoop) White Chocolate-Anise Sauce on plate. Arrange slice on plate. Garnish. Keep refrigerated if not serving immediately.

Notes
Serving Ideas:Original serves 6
Suggested Wine:change servings from 25 to 16, rescale to 6.


Categories
PuddingsSouffles
Keywords
PuddingsSouffles
MacGourmet downloadChocolate Nougat Terrine with White Chocolate Sauce. To import, drag image to your MacGourmet recipe box.