White chocolate terrine

Ingredients

• 225 g soft cheese
• 110 g caster sugar
• 2 tbsp grated orange zest
• 300 ml double cream
• 225 g white chocolate, melted and cooled
• 350 g summer fruits
• 1 tbsp Cointreau

Method

1. Beat the soft cheese with 55g of the caster sugar and the orange zest until smooth.
2. Whip the double cream to soft peaks, fold it into the cheese mixture, then incorporate the cooled melted white chocolate.
3. Line four individual pudding moulds with cling film, divide the mixture between them, cover and freeze for 4 hours.
4. Warm the summer fruits gently with the remaining 55g sugar and the Cointreau until the fruit softens; keep this fruit sauce for serving.
5. Unmould the frozen terrines and serve them with the fruit sauce.