White Chocolate Terrine/Parfait/Whatever you want to call it..
I make this in a 2lb loaf tin, lightly oiled and then clingfilmed. You can get 10-12 slices, so perhaps make a couple if you're doing a large lemon tart as well.
Per Parfait:
10oz white chocolate
6 Tblsp milk
4oz unsalted butter
2oz ratafia biscuits
3tbls amaretto
3 eggs, separated
1/2 pint double cream
Melt the chocolate with the milk and butter in a bain marie.
Spread the biscuits on a plate and sprinkle with the amaretto.
Add the egg yolks to the chocolate mix and carefully fold in the double cream (no need to whisk the cream). Whisk the egg whites until quite stiff and then fold into the chocolate mixture.
Pour half into the lined loaf tin, sprinkle the biscuits down the middle and then add the rest of the chocolate mixture. Fold the overlay of clingfilm over the top and freeze overnight. You need to take it out of the freezer and put in the fridge to soften slightly about half-three quarters of an hour before serving. Slice with a hot knife.
I tend to serve this with quite a 'sharp' coulis, damson works brilliantly with this.
1¼lbs damsons, halved and stoned
2fl.oz water
1-2oz sugar.
Put the damsons, water and sugar in a pan, cover and cook gently for 20 minutes or so, until the fruit is tender. Put through a sieve. Add a touch more sugar if needed.
I always use this Mary Berry recipe for Tarte au Citron, it really is quite delicious, and again you can make it a couple of days in advance. Take it out of the fridge about an hour or so before serving, to bring it to room temp.
Have a lovely party on Sunday. Hope it goes smoothly 