Pumpkin Spice Latte Terrine

A sweet and seasonal twist on a classic dessert.

30 minutes prep

8 hours cook

Serves 8-10

Chris Cahill

Ingredients

300gWhite Chocolate

600mlWhipping Cream

4 TspsInstant Coffee

2 TspPumpkin Spice

5 TbspWater

2 TbspSugar (Brown or White)

3Large Eggs (Seperated)

A smooth white chocolate terrine spiked with coffee and pumpkin spice, topped with whipped cream. Because it's autumn and we're all about to become obsessed with pumpkin spice again, aren't we?

Method

Line a loaf tin with foil or cling film, pressing out as many creases as you can.

Place the granulated sugar and water in a heavy-based saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and boil for 1-2 minutes until syrupy, then remove from the heat.

Break the white chocolate into small pieces and stir it into the hot syrup, continuing to stir until the chocolate has melted and combined with the syrup. Let the mixture cool slightly.

Beat the egg yolks into the chocolate mixture. Leave to cool completely.

Lightly whip the cream until it is just holding its shape, and fold it into the chocolate mixture.

Whisk the egg whites in a grease free bowl until soft peaks form. Fold the whites into the chocolate mixture. Pour into the prepared loaf tin and freeze overnight.\

Finish with whipped cream with a sprinkling of spices.