Another month, another international incident party. I somehow missed last month’s party. Time just got away from me but I was determined to make the party this time.
As always, the lovely Penny from jeroxie blog is hosting and this month’s theme is terrine. I don’t usually eat terrines. I only make it once a year for Christmas. It’s kind of a Christmas tradition now every since I met Hubby.
I decided on making a sweet terrine and settled on a meringue and chocolate mousse terrine. I wasn’t sure if it was going to turn out. It sort of did. I wanted the meringue to have a crunch against the lovely silkiness of the mousse. Instead the meringue turned out a little soft but it still turned out really well.
It wasn’t the prettiest desserts I’ve made but, my goodness it was delicious. The bitterness of the dark chocolate really went well with the sweetness of the meringue. I served a slice of the terrine with butterscotch sauce, as I had some left over in the fridge.
- 4 eggwhites
- 3/4 cup caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- Preheat oven to 150degC (130degC fanforced)
- In a mixer, place the egg whites and whisk till soft peaks form
- Gradually add the sugar and whisk till smooth and glossy
- Fold in the cornflour and vinegar
- Pour the mixture onto a flat baking tray that has been covered with baking paper
- Bake for 30-40 minutes or until the meringue has a slight crunch
- Set aside to cool
- 100grams dark chocolate
- 40g butter
- 1 tbs golden syrup
- 2 eggs, separated
- 1/2 cup cream
- 1 tbs icing sugar
- Place the chocolate, butter and golden syrup in a bowl and melt over a pot of simmer water.
- Let it cool a little, then add the egg yolks. Mix.
- Whip cream to soft peaks then add to the chocolate mixture
- Whisk the egg whites to soft peaks then add the icing sugar. Whip till glossy
- Add the egg whites to the chocolate mixture. Fold in gently.
- Refrigerate for about an hour to set a little.
- Take a terrine mould or container and line with cling film. This will make it easier to un-mould
- Carefully cut out meringue to fit into the mould. It doesn’t matter if it breaks or doesn’t fit exactly, you can just patch it up with left over meringue
- Layer a third of the mousse mixture on top of the meringue
- Repeat till you have finished up the mousse, finishing with a layer of meringue at the top.
- Refrigerate for at least 4 hours or until set.
- To serve, un mould the terrine onto a platter by pulling out the terrine using the cling wrap.
- Slice up the terrine and can be served with cream, ice cream or if you have any left over butterscotch sauce.
You can check out what the party goers made for this month’s party here.