Chocolate and ginger terrine with cinnamon crème Anglaise

Method

1. Melt the dark and milk chocolate together in a bowl suspended over a pan of gently simmering water.

2. Mix in the chopped stem ginger and allow to cool slightly.

3. Whisk the cream until soft peaks form and fold into the chocolate mixture.

4. Pour the mixture into a lined loaf tin or mould. Cover and chill in the refrigerator for at least 3 hours until set.

5. To make the crème anglaise, heat the milk and vanilla pod to boiling point along with half of the caster sugar.

6. Meanwhile, whisk together the egg yolks, the remaining caster sugar and the cinnamon.

7. Whisk the hot milk into the egg yolk mixture.

8. Place the milk and yolk mixture in a heavy-based saucepan and cook, stirring constantly, until thickened into a custard.

9. Strain, cool and chill.

10. Serve the chocolate and ginger terrine in slices with the cinnamon crème anglaise.

Cooks Notes:
This recipe contains lightly cooked eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning.

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Ingredients

350g dark chocolate, broken into pieces
350g milk chocolate, broken into pieces
2 knobs of stem ginger in syrup, finely chopped
500ml whipping cream

For the cinnamon crème anglaise:

500ml Milk
1 vanilla pod, sliced lengthways
6 egg yolks
100g caster sugar
1 tsp ground cinnamon

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