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