Don’t miss out on the delicious fall raspberries!  It’s the perfect pickin’ time.  Chef Ray Wyatt, of The Rivertown Inn in Stillwater, cooks up a raspberry dessert that’s just right for the season!

Dark Chocolate and Raspberry Terrine

A terrine is a long rectangular form used to make Pâté, so basically it is just the name of the form or shape of the finished product. If you do not have a terrine form, you can use a bread or loaf pan.

Ingredients:
8 Ounces/250 Grams Dark chocolate (60% Cocoa content or above)
4 Ounces/125 Grams Unsalted Butter
350 ml/3 ½ DL Crème Anglaise (Recipe Follows)
¼ Cup Raspberry Liquor
1 Cup Fresh Raspberries
Raspberry Purée for serving (Optional)

Method:
Place a large Saucepan with about 2 inches of hot water in it onto a medium heat.  Chop the chocolate into pieces and place it into a heatproof bowl along with the butter and the liquor.  Place the bowl over the hot water (it is best if the bottom of the bowl does not touch the water).  Whilst you are waiting for your chocolate to melt line the inside of your form with a layer of cling film.  Stir the chocolate occasionally, once it has completely melted and is incorporated with the butter, remove from the heat and allow to cool for 10 minutes.

Stir in your Crème Anglaise and then gently fold in the raspberries.  Pour the mix into the form and chill completely. Once firm, remove from the form and slice with a knife dipped in hot water.  Serve with Raspberry purée.

Notes: To prevent the raspberries from breaking up too much you can simply freeze them slightly before folding them into the mixture.  For a firmer terrine, freeze and remove from the freezer 10 minutes before slicing.

For added texture you can crush dark chocolate cookies and sprinkle over the terrine once it is on the plate, now add vanilla ice cream and you have a fantastic dessert!

                             
Crème Anglaise

Crème Anglaise or English cream is otherwise known as custard in England. Named Crème Anglaise by the French simply because we Brits use it on a lot of our puddings (desserts). Traditionally this sauce is made with milk, I however like to use heavy cream simply because it is richer but also more stable.

Ingredients:
1 Liter Heavy cream or full fat milk if you prefer
8 Egg yolks
1 Vanilla pod, scraped
6 Ounces/185 grams Sugar
1 tablespoon Vanilla extract

Method:
In a Medium sized saucepan with a heavy bottom, combine the cream/milk, vanilla extract and the vanilla pod plus the scraping from the inside. Put over a medium heat.  Whilst the cream is heating, combine the yolks and the sugar in a mixing bowl.

When the cream/milk starts to simmer, pour it onto the yolk mixture whilst stirring. When the liquid is completely incorporated, strain it through a sieve back into the saucepan and return to the stove on a low heat. Using a rubber spatula or a wooden spoon, stir the mixture continuously until it coats the back of the spatula or spoon. Immediately remove from the heat a strain through a sieve into a clean container.

Note: Because of the egg yolks, this sauce can over cook very easily. If you notice that the mixture seems to have split, get it off of the heat, whisk in ½ cup cold cream and pour into a bowl or container which is sitting in ice. This should cool the custard down quickly enough.