Chocolate Rasmalai Terrine
by Palak Rajput
Added to 2 cookbooks
This recipe has been viewed 6643 times
Chocolate Rasmalai Terrine, is new and unique variety of terrine.
- Add Little warm water to the gelatin and allow to soak for 2 minutes.
- Take a vessel add the water and let it boil, separately break the chocolate in a dry bowl.
- 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.
- Separately whisk the cream till peak top. Keep aside.
- Lightly oil the terrine mould and dust it with powdered sugar.
- Melt the gelatin on the double boiler, the same as chocolate.
- Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin.
- Quickly fill the piping bag and pipe a layer of chocolate, then spread the rasmalai evenly.
- Now pipe again the chocolate and then place the rasmalai on top.
- Once again pipe the chocolate.
- Cover the tin and refrigerate for at least 2 hours.
- Demould and cut into slices.
- Serve cold.
This recipe was contributed by Palak Rajput on 06 Jan 2011
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