Oh yeah, baby. You know what I like. Long wordy recipe titles.
This was my first attempt at an ice cream terrine. I first became interested in terrines about 3 years ago, when I made my first ice cream bombe. I've been collecting recipes ever since, and I've been holding on to this one for quite a while. I think they are awesome! This one is especially cool because there are chocolate truffles hidden inside and when you slice it, they look like cool brown polka dots!
I was only a little disappointed with the ice cream recipe, however, only because it calls for a cup of coarsely chopped almonds when it should have been no more than 1/2 cup. There were just too many nuts. So I will make that adjustment some day when I feel like making it again. I think next time I might try a white chocolate terrine, maybe with some almonds (1/4 cup only) and the truffles and raspberry sauce OF COURSE!
Oooh, yummy. My mouth is watering just thinking of those trifles. I could eat a whole dish of those alone. But that ice cream you make is delicious--you give MugShotz a run for their money.
ReplyDeleteAnd I just clicked on the link for your ice cream bombe--we have to do that for Abbey's birthday!
ReplyDeleteThis looks SO yummy! You really do amaze me!
ReplyDeleteOh yum Katherine! You always amaze me with your food presentation-----
ReplyDeletePutting the truffles inside the terrine is a really good idea, I'll have to try it out sometime. I was at a restaurant in Napa that put chocolate truffles inside of their molten cakes.
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