Easy 3 ingredient white chocolate & butterscotch terrine
Ingredients
4 x 100g slabs Lindt white chocolate, melted
1cup cream, whipped
200g stroopwafels (Dutch caramel wafers)
1cup cream, whipped
200g stroopwafels (Dutch caramel wafers)
Method
In a microwave or bain-marie, melt the white chocolate and leave to cool slightly.
Once chilled, whisk until smooth. Carefully fold in the whipped cream, keeping the air trapped in for a fluffy, mousse-like texture.
Once chilled, whisk until smooth. Carefully fold in the whipped cream, keeping the air trapped in for a fluffy, mousse-like texture.
Line a terrine tin with clingfilm and spread with a layer of the mousse. Top with a layer of wafers and repeat in layers until the tin is full. Chill to set.
Top with caramel or rose petals
(Photo borrowed)
(Photo borrowed)
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