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. |
| |
| | 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 |
| |
| 5 cup | (2 1/2 pints) vanilla ice cream, slightly softened |
| |
| | mint sauce |
| 3/4 cup | sugar |
| 1/3 cup | water |
| 2 cup | (lightly packed) fresh mint leaves |
| |
| 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.) |
| |
| 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. |
| |
| 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.) |
| |
| 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. |
| |
| test-kitchen tip: make quick work of softening the ice cream by |
| microwaving it in ten-second intervals on the lowest power setting. |
| |
| makes 12 servings. |
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| (ID: 1148) Mirror: rec.food.recipes: Sun, Oct 2, 2005 |