2 sheets gelatine
5 eggs, separated
1 ½ tbsp honey
3 tbsp golden caster sugar
200 g white chocolate, melted
50 g almonds, toasted and chopped
50 g pistachios, chopped
1 tbsp chopped candied fruit mix
6 glace cherries, finely chopped
200 ml whipping cream, whipped
100 g golden caster sugar
- Oil a 20cm × 10cm × 8cm loaf or terrine tin, then line with a double layer of clingfilm, leaving some overhanging.
- Soak the gelatine in cold water until it’s floppy. Whisk the egg yolks and honey with 3 tbsp water in a bowl set over a pan of simmering water until the mixture thickens (if you're using a thermometer the mix will be ready at 80-85C.) Whisk in the soaked gelatine.
- Put the sugar and 1 tbsp water in a small pan and bring to a boil, then simmer until the mixture thickens a little (or reaches 110C). Whisk the egg whites in a bowl until they are stiff, then add the sugar syrup, beating all the time until the mixture is cold. Fold in the egg yolk mix, chocolate, nuts, peel and cherries, and then the cream. Spoon into the terrine, level the top and freeze.
- When you’re ready to serve, make the caramel. Put the sugar in a pan with 2 tbsp water and heat it until the sugar has dissolved; bring to a simmer and bubble until the mixture starts to turn golden. Take the pan off the heat and briefly dip the base in cold water. Turn the terrine onto a plate and peel off the clingfilm. Pour the caramel over the terrine in a crisscross pattern and slice to serve.