Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce
Crisp, shaped tile cookies provide a contrast in texture to the pecan-studded white chocolate terrine.
- Coconut Tile Cookies
- Egg - 1
- Coconut - 1/4 cup, shredded
- Sugar - 1/4 cup
- Flour - 1-1/2 teaspoon
- White Chocolate - 6 ounces, chopped
- Unsalted Butter - 4 tablespoons
- Plain gelatin - 2 teaspoons
- Praline or other nut liqueur or brandy - 1/4 cup, chilled
- Heavy (whipping) cream - 3/4 cup
- Pecans, blanched almonds, or peeled hazelnuts - 1/2 cup chopped,
- Caramel Sauce
- Sugar - 1/4 cup
- Unsalted Butter - 1 tablespoon
- Heavy (whipping) cream - 1/2 cup
- Fresh mint sprigs, candied flowers or fruit
- Unsweetened Cocoa Powder
To make the tile cookies: Preheat the oven to 375 F. And place a large baking sheet in the oven to preheat. In a small bowl, beat the egg and stir in the remaining ingredients. Remove the baking sheet from the oven and coat well with shortening or spray with cooking oil spray. Stirring well each time, drop batter 4 or 5 inches apart on the pan. Bake for about 10 minutes, or until the outside edges are browned and the cookies are crisp-looking almost to the center. If the oven rack or baking sheet is not level, the wafers will run together. If this happens, about halfway through baking, cut the cookies apart with the edge of a metal spatula. Leaving the pan in the oven with the oven door open, remove one cookie with a metal spatula, transfer to a cool surface, and roll into a cylinder; hold the shape in place for 15 to 20 seconds, then set aside. Repeat until the remaining wafers are shaped. Keep in a cool, dry place.
To make the terrine: In the top of a double boiler over barely simmering water, melt the chocolate and butter together, stirring until smooth. Sprinkle the gelatin over the liqueur in a small cup and set aside. In a small saucepan over medium heat, bring 1/4 cup of cream to a boil and stir it gradually into the chocolate mixture. Add the gelatin mixture, then the pecan pieces; mix well. Refrigerate until chilled, stirring occasionally. In a small deep bowl, beat the remaining 1/2 cup of cream until stiff peaks form; fold into the chocolate mixture. Line a 4-cup mold with plastic wrap, pour in the terrine mixture, and chill for t least 2 to 3 hours.
To make the sauce: Place the sugar in a small skillet of saucepan over medium-low heat. When the sugar starts to turn color around the edges, begin to shake and swirl the pan to uniformly brown the sugar. When it becomes thoroughly golden brown, add the butter and mix well. Then stir in the cream gradually, being very careful of the resulting steam from the saucepan. Remove from heat, transfer to a clean container, and let cool.
To serve: In a medium bowl, whip the 1/2 cup of heavy cream until stiff peaks form. Unmold and unwrap the terrine and cut it into 12 even slices. Stand a cookie upright in the top center of each of 6 chilled plates. Place 2 slices on the left side of each cookie and spoon about 2 tablespoons of caramel sauce onto the left side of the plate. Using a pastry bag fitted with a fluted tip, pipe a mound of freshly whipped cream next to the cookie. Garnish with mint sprigs, candied violets or rose petals, or candied fruit. Dust the borders of the plates with cocoa powder from a sugar shaker.