White chocolate and butterscotch crisp terrine

White chocolate and butterscotch crisp terrine

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  • 8
  • Easy
  • 20 minutes, plus chilling time
  • 5 minutes
  • Paul Cluver Weisser Riesling Noble Late Harvest 2007

Ingredients

  • 4 x 100 g slabs Lindt white chocolate, melted
  • 1 cup cream, whipped
  • 200 g stroopwafels (Dutch caramel wafers)

Cooking Instructions

In a microwave or bain-marie, melt the white chocolate and leave to cool slightly.

Once chilled, whisk until smooth. Carefully fold in the whipped cream, keeping the air trapped in for a fluffy, mousse-like texture.

Line a terrine tin with clingfilm and spread with a layer of the mousse. Top with a layer of wafers and repeat in layers until the tin is full. Chill to set.

To serve, remove the terrine from the tin and slice. Decorate with fresh rose petals and serve immediately.

Cook's note: stroopwafels are readily available from delis and weekend food markets as well as selected supermarkets.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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