Brush a 2lb loaf tin (about 22 x 11 x 6cm)
with oil, line completely with cling film
(the oil will help it to stick to the sides),
then line the base with a strip of baking
parchment. Gently melt the white
chocolate in a heatproof bowl over a pan
of barely simmering water, then remove
from the heat and leave to cool a little.
Using an electric whisk, beat in 200ml
of the cream until the mixture is just
holding its own shape. Set aside while
you make the dark layer.
Melt the dark chocolate as you did
the white, then remove from the heat
and cool for 1 min. Little by little, stir
the remaining cream into the melted
chocolate until you have a smooth, thick
ganache. Whisk the egg whites to soft
peaks, stir a third into the ganache to
loosen it, then fold in the rest.
To assemble, spoon just under half of
the dark mixture into the loaf tin and
smooth the surface. Spoon over the
white chocolate and smooth, then gently
spoon the remaining dark chocolate
mixture over the top, being careful not to
disturb the white layer, again smoothing
the surface. Cover and chill for at least
2 hrs. If you’re making the terrine the day
before, let it sit at room temperature
for 1 hr before serving.
To serve, turn the tin upside down
onto a serving plate and use the edges
of cling film to ease out the terrine.
Remove the cling film and baking
parchment and serve with the Star
anise biscuits (see Goes well with, right).