Desserts & Baking

White chocolate and butterscotch crisp terrine

By Abigail Donnelly
8
Easy
20 minutes, plus chilling time
5 minutes
Wine/Spirit Pairing
Paul Cluver Weisser Riesling Noble Late Harvest 2007
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Ingredients

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

Method

Ingredients

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

Nothing excites Woolworths TASTE's Food Director 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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