Almond Ice Cream Terrine With Chocolate Truffles And Raspberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE ALMOND TERRINE WITH RASPBERRY PUREE



Chocolate Almond Terrine with Raspberry Puree image

Provided by Food Network

Categories     dessert

Time 8h40m

Yield 12 servings

Number Of Ingredients 12

3 large egg yolks, slightly beaten
2 cups heavy cream, divided
1 pound (16 squares) semisweet baking chocolate, coarsely chopped
3/4 cup light corn syrup, divided
8 tablespoons (1 stick) butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (10-ounce) package frozen red raspberries, thawed
1-2 tablespoons raspberry liqueur or almond liqueur
Fresh red raspberries
Mint leaves

Steps:

  • Line an 8 by 4-inch loaf pan with plastic wrap. In a small bowl, combine the egg yolks and 1/2 cup of the cream. In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter. Place the bowl in a large skillet of simmering water. Cook and stir over low heat until the chocolate and butter are melted and smooth. Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly. Cool to room temperature.
  • In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form. Fold into the chocolate mixture until no streaks remain. Pour into the prepared loaf pan. Cover and chill overnight.
  • Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds. Stir in the remaining 1/4 cup of corn syrup and the liqueur. To serve, invert the terrine and cut into 5/8-inch slices. Pool some of the puree onto each dessert place. Place a slice of the terrine over the puree. Garnish with fresh raspberries and mint leaves.

ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE



Almond Ice Cream Terrine with Chocolate Truffles and Raspberry Sauce image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Raspberry     Almond     Summer     Chill     Simmer     Boil     Bon Appétit

Yield Serves 12

Number Of Ingredients 17

For truffles
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 tablespoons amaretto or other almond liqueur
For ice cream
2 1/2 cups whipping cream
1 1/4 cups whole milk
3/4 cup plus 2 tablespoons sugar
1 cup whole almonds, toasted, coarsely chopped
7 large egg yolks
1/2 teaspoon almond extract
For sauce
1 12-ounce package frozen unsweetened raspberries, thawed
6 tablespoons sugar
1/4 cup amaretto or other almond liqueur
Fresh raspberries

Steps:

  • Make truffles:
  • Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
  • Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
  • Make ice cream:
  • Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
  • Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
  • Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
  • Make sauce:
  • Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
  • Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.

RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE



Raspberry & dark chocolate cheat's ice cream terrine image

Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests

Provided by Liberty Mendez

Categories     Dessert

Time 23m

Yield Serves 8-10

Number Of Ingredients 7

225g raspberries
1 tbsp caster sugar
½ lemon, juiced
400ml double cream
1 tbsp vanilla paste
275g condensed milk
200g dark chocolate, melted and cooled slightly, plus extra for topping

Steps:

  • Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
  • Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
  • Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
  • Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.

Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE



Chocolate Truffle Pie with Raspberry Sauce image

Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
1 pint chocolate ice cream, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 pint vanilla ice cream, softened
2 tablespoons slivered almonds, toasted
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE



White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce image

Categories     Chocolate     Nut     Dessert     Freeze/Chill     Christmas     Blackberry     Raspberry     Walnut     Summer     Bon Appétit

Number Of Ingredients 13

Praline
1 cup sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 1/3 cups coarsely chopped walnuts
Terrine
4 large egg yolks
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/2 cup sugar
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 teaspoon vanilla extract
Blackberry-Raspberry Sauce

Steps:

  • For praline:
  • Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
  • For terrine:
  • Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
  • Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
  • Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
  • Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
  • Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

CHOCOLATE-RASPBERRY TRUFFLES



Chocolate-Raspberry Truffles image

Make and share this Chocolate-Raspberry Truffles recipe from Food.com.

Provided by evelynathens

Categories     Candy

Time 5h10m

Yield 40 truffles

Number Of Ingredients 6

1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa

Steps:

  • In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
  • Add chocolate, stirring, until smooth.
  • Let cool slightly and add butter, bit by bit, stirring until smooth.
  • Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
  • Chill, covered, for 4 hours, or until firm.
  • Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  • Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  • Keep in an airtight container, chilled, for up to 2 weeks.

More about "almond ice cream terrine with chocolate truffles and raspberry sauce recipes"

ICE CREAM TERRINE | EASY CHOCOLATE RECIPES | GODIVA
3. Remove 1 pint of vanilla ice cream from freezer to soften for about 10 minutes. If desired, mix using hand or stand mixer to make ice cream a spreading consistency. 4. Line a 9x5x2 metal loaf pan with 2 layers of plastic wrap extending 3 inches over the sides. Scoop ice cream into the pan and spread evenly and quickly. 5. Sprinkle with 1/3 ...
From godiva.ca


CHOCOLATE TERRINE WITH WHIPPED CREAM & ALMOND BRITTLE
For the Chocolate Terrine: Position an oven rack in the lower middle of the oven and heat the oven to 350°F. Grease an 8×5-inch loaf pan and line it with heavyduty foil, making sure not to puncture it. Fill a medium saucepan halfway with water and bring the water to a simmer. Put the chocolate and butter in a stainless-steel bowl large enough ...
From finecooking.com


CHOCOLATE-RASPBERRY TRUFFLES - PAULA DEEN MAGAZINE
Instructions. In a microwave-safe large bowl, microwave chocolate and cream on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 2 minutes total). Stir in preserves and almond extract, stirring until smooth. Cover and chill for 2 hours. Line a baking sheet with parchment paper.
From pauladeenmagazine.com


CHOCOLATE RASPBERRY TRUFFLES | RECIPES - DIVINE CHOCOLATE
Step 1. 1. Place the nut butter, maple syrup and coconut oil in a small bowl and microwave until just warm and then whisk until smooth. Add in the vanilla, cocoa powder and salt and whisk again until thicker and no lumps remain.2. Using a small silicone tray or mini cupcake cases, place a teaspoon of truffle mix in the bottom, top with ½ ...
From divinechocolate.com


ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY …
Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight. Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart.
From plain.recipes


FROZEN RASPBERRY-CHOCOLATE TERRINE RECIPE - EATINGWELL
Fresh or frozen raspberries work equally well in this quick raspberry and chocolate terrine recipe made with low-fat frozen yogurt. Don't worry about getting the layers perfectly even in this dessert terrine--the unevenness makes each slice look unique.
From eatingwell.com


CHOCOLATE ICE CREAM TERRINE RECIPE : ECLECTIC CONNOISSEUR
2021-07-28 3. Remove 1 pint of vanilla ice cream from freezer to soften for about 10 minutes. If desired, mix using hand or stand mixer to make ice cream a spreading consistency. 4. Line a 9x5x2 metal loaf pan with 2 layers of plastic wrap extending 3 inches over the sides. Scoop ice cream into the pan and spread evenly and quickly. 5. Sprinkle with 1/3 ...
From eclecticconnoisseur.com


ICE CREAM TERRINE RECIPE - BBC FOOD
Mix the cream with the vanilla condensed milk and divide between 2 bowls. To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a …
From bbc.co.uk


DARK AND WHITE CHOCOLATE TERRINE WITH RASPBERRY SAUCE - SUR LE PLAT
6 oz butter. 10 egg yolks. ¼ cup plus 1 TBSP sugar. 1 C chilled heavy cream. 2 egg whites. White chocolate mousse: 12 oz white chocolate. 1 cup sugar. ¼ tsp cream of tartar.
From surleplat.com


CHOCOLATE HAZELNUT TERRINE WITH RASPBERRY SAUCE | VERY …
Step 1. Line 9 x 5-inch loaf pan with plastic wrap. Step 2. Microwave semi-sweet morsels and 1/3 cup butter in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
From verybestbaking.com


CHOCOLATE TERRINE WITH RASPBERRY SAUCE - THAT SKINNY …
Place pan in freezer while prepping the terrine. Place butter, chocolate, and instant coffee in a large microwave-safe bowl. Gently microwave at 30-second intervals, stopping and stirring frequently, till mixture is melted and smooth. Whisk in powdered sugar till …
From thatskinnychickcanbake.com


RECIPES/ALMOND-ICE-CREAM-TERRINE-WITH-CHOCOLATE-TRUFFLES …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RASPBERRY CHOCOLATE TRUFFLE ICE CREAM CAKE - UNWRITTEN RECIPES
2015-03-31 1/2 cup sugar. 8 large eggs. 2 pints good vanilla ice cream. The Recipe. 1. To make the raspberries in syrup: Place thawed raspberries in a bowl and combine with 1/2 cup sugar. Cover and refrigerate for at least one hour and up to one day. 2. Lightly grease or spray with vegetable spray, an 8 or 9-inch springform pan.
From unwrittenrecipes.com


RECIPE: CHOCOLATE RASPBERRY TRUFFLE ICE CREAM - FOOD NEWS
Homemade Brand milk chocolate ice cream, with dark chocolate raspberry filled truffles and a raspberry swirl. available in. Pint. Place the cream in a small saucepan over medium heat, until bubbles start to form around the edges, but do not allow it to come to a full boil.
From foodnewsnews.com


RASPBERRY AND ALMOND CHOCOLATE TRUFFLES - NADIA LIM
Chop the almonds finely. Mix the almonds into the ganache (see recipe below) then chill in the fridge for 4 hours, or overnight, until firm enough to roll. Roll mixture into small balls and arrange in a single layer on a baking paper-lined tray. Chill in fridge for 15 minutes, then roll each truffle in the crushed raspberries.
From nadialim.com


CHOCOLATE RASPBERRY TRUFFLE? WE’VE GOT 18 WAYS TO DO IT!
Procedure: 1. Mash raspberries through a sieve with a wooden spoon and into a medium bowl to form about ½ cup fresh raspberry puree. 2. Place chopped chocolate in a bowl. 3. Heat cream until just boiling in a small saucepan over medium heat. 4. Pour cream over chocolate to melt.
From truffleaddict.com


RASPBERRY-CHOCOLATE ALMOND ICE CREAM RECIPE - EATINGWELL
If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours. Advertisement. Step 2. Pour the chilled mixture into a 1 1/2-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in raspberries, chopped chocolate, and almonds.
From eatingwell.com


TRIPLE CHOCOLATE TERRINE - BEYOND WONDERFUL
In a medium saucepan combine the strained raspberry puree, lemon juice, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Cool, cover with plastic wrap, and refrigerate until ready to use. To serve the terrine: Remove from the freezer 15 minutes before serving.
From beyondwonderful.com


ICE CREAM TERRINE WITH ROASTED STRAWBERRIES - RACHEL COOKS
2019-07-30 Preheat oven to 350ºF. Line a loaf pan with parchment paper, leaving some hanging out of the pan to use as handles to remove the terrine once it is frozen. Spoon each flavor of ice cream into a bowl and stir until softened and easy to spread, with no lumps. Layer strawberry ice cream into the bottom of prepared loaf pan (the first layer in ...
From rachelcooks.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


RECIPE: CHOCOLATE RASPBERRY TRUFFLE ICE CREAM - STYLE AT HOME
2009-05-19 Makes 8 servings. 1 Rich Chocolate Ice Cream: Pour the cream and milk into a stainless steel bowl and place over a steaming pan of boiling water. When the mix gets hot, a film will form over the surface. 2 Add the sugar, vanilla, cocoa powder and salt. Blend thoroughly with a whisk and then add the chocolate.
From styleathome.com


10 BEST TERRINE DESSERT RECIPES - YUMMLY
2022-05-17 flour, vanilla ice cream, brown sugar, chopped pecans, caramel topping and 2 more Goxua (Basque Cream Dessert) La Cocina de Babel baking powder, powdered sugar, egg yolks, flour, sugar, whipping cream and 7 more
From yummly.com


ICE CREAM TERRINE WITH RASPBERRIES, WHITE CHOCOLATE AND PISTACHIOS
2015-01-06 Thaw half the raspberries and crush slightly with a fork. Shave 1/4th of the white chocolate with a peeler and reserve for garnish. Finely chop the rest. Also reserve 1 tbsp of pistachios for garnish. Beat the egg whites till stiff peaks form and then gradually add the sugar, beat to mix. Gently mix in the egg yolks and the thick cream.
From thespiceadventuress.com


DARK CHOCOLATE RASPBERRY ALMOND TRUFFLES - NATURE'S EATS
Combine cream, butter, chocolates, and espresso powder in a saucepan over medium heat. Stirring constantly, cook until the chocolate has melted into a smooth mixture. The mixture should be thick and glossy. Remove from heat and stir in raspberry preserves. Chill mixture in the refrigerator until it hardens, about 1 hour.
From natureseats.com


CHOCOLATE & STRAWBERRY ICE CREAM TERRINE - CHATELAINE
Instructions. Place ice cream in a large bowl. Cut into 8 pieces. Let stand at room temperature, until softened enough that it can be packed down, from 15 to 20 min. Line bottom and sides of a ...
From chatelaine.com


HOW TO COOK ALMOND ICE CREAM WITH RASPBERRIES AND CHOCOLATE
2021-09-03 Pour the cooled mixture into an ice cream machine and freeze according to the manufacturer's instructions. Add the raspberries, dark chocolate and almonds and stir. Transfer the ice cream to a box, close with a lid and freeze for at least 4 hours before serving. Enjoy!
From thisnutrition.com


ICE CREAM TERRINE | EASY CHOCOLATE RECIPES | GODIVA
4. Line a 9x5x2 metal loaf pan with 2 layers of plastic wrap extending 3 inches over the sides. Scoop ice cream into the pan and spread evenly and quickly. 5. Sprinkle with 1/3 cup chopped nuts, pressing slightly. 6. Drizzle the nuts with half of the melted chocolate mixture and top with half of the chopped cookies, pressing them into the ...
From godiva.com


MINT-TRUFFLE ICE CREAM TERRINE WITH MINT AND CHOCOLATE SAUCES
2008-10-29 Step 1. 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 ...
From bonappetit.com


WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY …
Mar 19, 2014 - White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce Recipe. Mar 19, 2014 - White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


ALMOND AND RASPBERRY SWIRL ICE CREAM RECIPE - BON APPéTIT
2020-06-02 Step 1. Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 ...
From bonappetit.com


CHOCOLATE RASPBERRY ICE CREAM TRUFFLES - HUNGRY HAPPENINGS
2014-01-24 Instructions. Melt ice cream in microwave on high for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil. Measure out 1/2 cup of melted ice cream and stir into the finely chopped chocolate. If all the chocolate doesn't melt, heat at high power for 15 seconds.
From hungryhappenings.com


CHOCOLATE RASPBERRY ALMOND TRUFFLE TART - SUGARHERO
2014-07-14 Preheat the oven to 375 degrees F. Spray a piece of foil with nonstick spray, press it on top of the tart shell, and fill the foil with dry beans, rice, or pie weights. Bake the shell for 20 minutes, until the sides are dry but the center still looks a little underbaked. Carefully remove the foil and weights.
From sugarhero.com


WHITE CHOCOLATE RASPBERRY TRUFFLE ICE CREAM - HOUSE OF NASH EATS
2018-07-02 White Chocolate Base. In a medium saucepan over medium heat, combine the heavy cream, milk, salt, and half of the sugar. Stir frequently, checking to make sure the liquid is getting hot but not coming to a simmer. If using a candy thermometer, watch for the liquid to reach about 140 degrees.
From houseofnasheats.com


CHOCOLATE RASPBERRY TERRINE | DESSERT RECIPES | GOODTO
2019-07-02 Method. Make the chocolate sponge first. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. Place the eggs, sugar and vanilla essence in a mixing bowl and whisk with an electric mixer until very thick and pale – the mixture should hold its shape on the surface if you drop a spoonful on to it. Sift the flour and cocoa powder over the ...
From goodto.com


HONEY ALMOND ICE CREAM TRUFFLES – COOKING CLARIFIED
Using 1¾-inch round ice cream scoop and working quickly, scoop out 16 scoops of ice cream. Place on prepared baking sheet. Freeze ice cream for at least 15 minutes. Place on prepared baking sheet. Freeze ice cream for at least 15 minutes.
From cookingclarified.com


DARK CHOCOLATE RASPBERRY ALMOND TRUFFLES
2022-04-02 Pour hot coffee over chocolate and stir with a rubber spatula. Add butter and salt and continue to stir until chocolate is melted and mixture is smooth and glossy. If chocolate is not melting, microwave mixture in 20 second intervals, …
From familyaroundthetable.com


CHOCOLATE RASPBERRY ICE CREAM TRUFFLES - HUNGRY HAPPENINGS
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


Related Search