Whipped cream isn’t whipped cream until it’s been whipped by whips, just as poached egg isn’t a poached egg unless it’s been stolen from the woods in the middle of the night. ~ Willy Wonka
Since we live in tropical counties with scorching summer months for almost half of the year, our affinity towards cold desserts prioritize over the hot ones.But when it is a combination of hot and cold all the calorie counts go down the drain!
Coming back to eggs! Did you know you can make the best ice creams at home using egg without even using an ice cream churner.
I have always been fascinated with terrines and ice creams which one can easily make for any fancy occasion. And boy! do they look fancy? Hell they do!
So here is my take on terrine with an Indian twist for this FESTIVE SEASON.
WHITE CHOCOLATE TERRINE ON A BED OF EGG HALWA
Here’s what you need:
- (25 +75) gm granulated sugar
- 100 ml water
- 250 gm white chocolate
- 6 eggs
- 300 ml heavy cream
- 1/2 Tsp Vanilla essence
- cashew and resins to garnish
- A pinch of saffron
- 250 ml milk
Here’s what you need to do:
FOR THE TERRINE:
Place water and 25 gm of sugar in a sauce pan and bring it to boil making sure the sugar is completely dissolved. Remove the pan from heat.
Break the white chocolate into small pieces and stir it into the syrup until the chocolate has completely melted and combined with the syrup. Let the mixture cool slightly.
Separate the egg yolks from the whites of 3 eggs. Beat the yolks into the chocolate mixture. Keep beating till the mixture is fluffy and tight. Whip the heavy cream till soft peaks are formed and fold it into the chocolate mixture.
Whisk the egg whites in clean bowl until soft peaks form. Fold the egg whites into the chocolate mixture until properly mixed. Pour the mixture in pre-chilled silicon molds or a loaf tin lined with foil or butter paper.
Let it freeze for 4-5 hours or overnight.
FOR THE HALWA:
In a bowl whisk three eggs, milk and vanilla essence together. Pour the mixture in a heavy bottom saucepan and bring it to boil. Add sugar and stir well.
Add a pinch of saffron and keep stirring. The mixture should not stick to the pan. Keep stirring till the mixture coagulates or granulates. Once granulation occurs add desi ghee and cook till dry. Add cashew , resins and cut off the heat.
After the terrine is properly frozen take it out of the tin or mold, cut into desired pieces. On a plate lay a base of egg halwa. Place a piece of terrine on it. and garnish as per your desire. ( I used white chocolate sauce)
Note: While whisking the egg whites make sure the whisk is clean and free of fat. Even the slightest amount of fat can prevent the whites from foaming. Add a dash of vanilla essence to the egg yolk while beating if the use of raw eggs bother you..