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Chocolate and Prune Terrine, with Raspberry Sauce.

Our dessert course from the ever popular T.V. Chef Antony Worrall-Thompson.

20 dried prunes
200ml/7fl oz freshly made tea
50ml/2fl oz brandy
175grms/6oz dark chocolate, broken into pieces
85grms/3oz unsalted butter
40grms/1 and a half oz caster sugar
3 eggs, separated
20grms/three quarters of an oz cocoa powder
300ml/half a pint double cream

Soak the prunes in the tea and brandy overnight until they are plump. If you are using ready to eat prunes soak for at least an hour. Drain thoroughly and chop roughly. Line a 900grm/2lb loaf tin with oiled cling film.
Melt the chocolate with half of the butter in a bowl set over a saucepan of simmering water. Leave to cool slightly
Beat the remaining butter and sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously( adding a little cocoa powder after each egg yolk stops the mixture from splitting). Fold in the melted chocolate and prunes
Whisk the cream until it forms soft peaks, whisk the egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and prune mixture until evenly combined.
Pour the mixture into the loaf tin, cover with cling film or foil and freeze for 4-6 hours, or preferably overnight until solid
Cut in thin slices and serve with raspberry sauce.

Ingredients for the raspberry sauce
450grms/1lb fresh raspberries
2 tablespoons lemon juice
150grms/5oz icing sugar

Place all the ingredients into a blender and whiz together until smooth. Pass the mixture through a fine sieve and discard the pulp.
Keep refrigerated until ready to use.

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Last updated: 17/02/08