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White Chocolate And Fresh Raspberry Terrine

  • Yield: 8 servings


  • 2 1/4 cups milk
  • 1 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 egg yolks
  • 1/4 cup cornstarch, dissolved in 1/4 cup water
  • 4 ounces white chocolate, finely chopped
  • 1 tablespoon butter
  • 2 teaspoons gelatin
  • 2 teaspoons water
  • 2 tablespoons heavy cream
  • 3 cups sweetened whipped cream
  • 1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves)
  • 1/2 cup Chambord
  • 2 pints fresh raspberries
  • 3-ounce piece white chocolate, shaved into curls
  • Sprigs fresh mint
  • 2 pints raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices
  • 1/4 cup milk
  • 2 tablespoons plus 2 teaspoons butter
  • 8 eggs
  • 2 cups plus 2 tablespoons sugar
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla


  • In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream. Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
  • Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan. Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake. Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream. Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.
  • CHOCOLATE SPONGE CAKE: Preheat the oven to 350ºF.
  • In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and 2 cups sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, cocoa powder, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with 2 teaspoons of butter. Sprinkle with 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake for about 25 minutes, or until the cake springs back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake, then flip onto a wire rack and cool completely.
  • Yield: 1/2 sheet cake
  • RASPBERRY SAUCE: Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.
  • Yield: 2 cups