This striking dessert is based on a classic tiramisu, but uses chocolate mini rolls as sponges, and is set in an ice cream loaf to be served in slices
- sunflower oil, for greasing
- 1 tbsp instant coffee
- 150g golden caster sugar
- 4 tbsp coffee liqueur (optional)
- 200ml double cream
- 250g mascarpone
- 15 chocolate mini rolls, 12 halved down the middle, 3 left whole
- cocoa powder, for dusting
MethodPut the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar has dissolved, remove the syrup from the heat. Add the coffee liqueur and set aside to cool.
- a little oil, for greasing
- 200g white chocolate, broken into pieces
- 568ml pot double cream
- 300g dark chocolate, broken into pieces
- 2 large egg whites
- Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer.
- Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
- To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you’re making the terrine the day before, let it sit at room temperature for 1 hr before serving.
- To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).
- 4 leeks, sliced
- 4 tbsp olive oil, plus extra for greasing
- 400g mixed wild mushroom, cleaned and sliced if large
- 2 whole garlic cloves
- few thyme sprigs
- 4 gelatine leaves
- 300ml strong chicken stock (see Know-how, below)
- 10 slices prosciutto
- 800g cooked skinless chicken meat (see Know-how, below)
- 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped
- small salad leaves, to serve
- spiced pears, to serve (see recipe, below)
- Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even – don’t worry about any gaps – then pour over a little more stock.
- Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
- Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
- Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
- Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.
- 1 clementine
- 5 tbsp golden rum
- 140g golden caster sugar
- 85g mix of dried cranberry and raisins
- 25g cut mixed peel
- 2 x 150g cartons light Greek yogurt
- 142ml carton double cream
- 50g white chocolate, broken in pieces
- Line 4 small pudding-shaped moulds (200ml capacity) with cling film, smoothing it over to fit snugly, leaving an overhang around the edge. Finely grate the zest from the clementine and put it to one side. Squeeze 3 tbsp of juice and put it in a pan with the rum and sugar. Heat gently until the sugar has dissolved. Tip in the cranberries and raisins, and simmer for 2 mins (no more or it will become too thick) to plump up the fruit. Pour into a bowl, stir in the mixed peel and clementine zest, and leave until cold (about 1½ hrs, or you can leave overnight).
- In a medium bowl, beat the yogurt with a spoon until smooth. Whip the cream so it's softly whipped, then fold into the yogurt. Measure off 4 tbsp of the fruit and its syrup, and set aside in a rigid freezer container (freeze for up to a month). Stir the rest into the yogurt mixture. Pour or spoon the mixture into the pudding moulds. Bring the overhang of cling film over the puddings, then cover with foil. Freeze for up to a month.
- For the chocolate stars, cover a baking sheet with baking parchment. Draw 4 star shapes on the paper with a pencil (no need to be too accurate), then turn the paper over. Melt the white chocolate and, using a teaspoon, drizzle 4 star shapes over the pencil outlines. Leave to harden. Freeze the chocolate stars in a rigid freezer container layered between greaseproof paper.
- When ready to use, thaw the extra fruit and syrup at room temperature and the puddings in the fridge for 1 hr. Tip the puddings onto plates and peel off the lining. Serve with some of the sauce spooned over, with a chocolate star propped up against each one (the stars can be used straight from the freezer).