Preparation:
Using a slant-sided 10- by 4-inch French terrine mold as a guide, cut out
pieces of cooking parchment to fit the bottom and sides of mold. Brush mold
with melted butter and line with paper.
In the top of a double boiler set over barely simmering water melt chocolate
with butter.
With the whisk attachment of an electric mixer beat egg yolks with 4
tablespoons sugar at high speed until thick. Whisk in chocolate mixture.
Return to top of double boiler and whisk until thick and shiny.
With the clean whisk attachment of an electric mixer beat cream and sour
cream
until thick. Whisk into chocolate mixture.
With an electric mixer beat egg whites on low speed until frothy. Increase
speed to medium and beat until soft peaks form. Increase speed to high and
beat in remaining 1 tablespoon sugar. Beat until stiff, glossy peaks form.
(Egg whites must be completely smooth.) Whisk 1/3 of egg whites into
chocolate
mixture and fold in remaining whites.
Layer chocolate mixture and raspberries alternately in mold, tapping mold
after adding each batch of chocolate mixture to eliminate air pockets. When
adding raspberries, leave a 1/2-inch border of chocolate mixture around
edges
so berries will not show when terrine is unmolded.
Freeze terrine, covered, for 1 1/2 hours or refrigerate for at least 5
hours.
To unmold, heat sides of terrine slightly with hot water and invert dessert
onto a 10- by 4-inch foil-covered rectangle. Use a hot knife to cut into
slices. |
