Egg and White Chocolate Terrine

Place water and 25 gm of sugar in a sauce pan and bring it to boil making sure the sugar is completely dissolved. Remove the pan from heat.

Break the white chocolate into small pieces and stir it into the syrup until the chocolate has completely melted and combined with the syrup. Let the mixture cool slightly.

Separate the egg yolks from the whites of 3 eggs. Beat the yolks into the chocolate mixture. Keep beating till the mixture is fluffy and tight. Whip the heavy cream till soft peaks are formed and fold it into the chocolate mixture.

Whisk the egg whites in a clean bowl until soft peaks form. Fold the egg whites into the chocolate mixture until properly mixed. Pour the mixture in pre-chilled silicon molds or a loaf tin lined with foil or butter paper.

Let it freeze for 4-5 hours or overnight.

In a bowl whisk three eggs, milk and vanilla essence together. Pour the mixture in a heavy bottom saucepan and bring it to boil. Add sugar and stir well.

Add a pinch of saffron and keep stirring. The mixture should not stick to the pan. Keep stirring till the mixture coagulates or granulates. Once granulation occurs, add desi ghee and cook till dry. Add cashew, raisins and cut off the heat.

After the terrine is properly frozen take it out of the tin or mold, cut into desired pieces. On a plate lay a base of egg halwa. Place a piece of terrine on it and garnish.