Chocolate Rasmalai Terrine

Chocolate Rasmalai Terrine

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Chocolate Rasmalai Terrine, is new and unique variety of terrine.

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Chocolate Rasmalai Terrine recipe - How to make Chocolate Rasmalai Terrine

Preparation Time:    Cooking Time:    Total Time:     Makes 3 to 4 servings
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10 gms gelatine
500 gms chocolate
500 gms whipped cream
6 rasmalai
powdered sugar for dusting
olive oil for greasing
  1. Add Little warm water to the gelatin and allow to soak for 2 minutes.
  2. Take a vessel add the water and let it boil, separately break the chocolate in a dry bowl.
  3. Place the chocolate bowl over the boiling water and melt it till it has no lumps and remove from fire. Don’t over heat the chocolate. Keep aside.
  4. Separately whisk the cream till peak top. Keep aside.
  5. Lightly oil the terrine mould and dust it with powdered sugar.
  6. Melt the gelatin on the double boiler, the same as chocolate.
  7. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin.
  8. Quickly fill the piping bag and pipe a layer of chocolate, then spread the rasmalai evenly.
  9. Now pipe again the chocolate and then place the rasmalai on top.
  10. Once again pipe the chocolate.
  11. Cover the tin and refrigerate for at least 2 hours.
  12. Demould and cut into slices.
  13. Serve cold.

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This recipe was contributed by Palak Rajput on 06 Jan 2011

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