Mint-Truffle Ice Cream Terrine With Mint And Chocolate Sauces
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mint-chocolate truffles frozen in vanilla ice cream create a polka-dot |
dessert. |
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| truffles and chocolate sauce |
1-1/2 cup | heavy whipping cream |
16 oz. | bittersweet or semisweet chocolate, chopped |
2 tsp | pure peppermint extract |
| unsweetened cocoa powder |
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5 cup | (2 1/2 pints) vanilla ice cream, slightly softened |
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| mint sauce |
3/4 cup | sugar |
1/3 cup | water |
2 cup | (lightly packed) fresh mint leaves |
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for truffles and chocolate sauce: |
bring cream to simmer in heavy large saucepan; remove from heat. add |
chocolate; let stand 1 minute. whisk until mixture is smooth. whisk in |
extract. freeze until firm, about 4 hours, or chill overnight. |
line baking sheet with foil. drop scant 1 tablespoon chocolate mixture |
for each of 16 truffles onto prepared sheet. dust hands with cocoa; |
roll chocolate mounds into rounds. cover and freeze truffles. cover and |
chill remaining chocolate mixture for sauce. (truffles and sauce can be |
made 2 days ahead.) |
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line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving |
long overhang. spread 1/3 of ice cream (about 1 2/3 cups) over bottom |
of prepared pan. press 8 truffles in random pattern (and spaced apart) |
into ice cream layer. spread 1/2 of remaining ice cream over. press |
remaining 8 truffles in random pattern (and spaced apart) into second |
ice cream layer. spread remaining ice cream over. cover terrine with |
plastic wrap overhang. freeze at least 6 hours and up to 2 days. |
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for mint sauce: |
bring sugar and 1/3 cup water to boil in small saucepan, stirring until |
sugar dissolves. pour syrup into blender; cool 10 minutes. add mint |
leaves to syrup and puree until smooth. transfer sauce to bowl; cool. |
(can be made 1 day ahead. cover and chill. whisk to blend before |
using.) |
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stir chocolate sauce over low heat until warm. transfer to pitcher. |
turn ice cream terrine out onto platter; peel off plastic. cut terrine |
crosswise into slices; arrange on plates. drizzle chocolate sauce and |
mint sauce around terrine. |
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test-kitchen tip: make quick work of softening the ice cream by |
microwaving it in ten-second intervals on the lowest power setting. |
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makes 12 servings. |
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(ID: 1148) Mirror: rec.food.recipes: Sun, Oct 2, 2005 |