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1
Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang.
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2
Pour 1 tablespoon cold water into small bowl.
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3
Sprinkle gelatin over.
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4
Let stand until gelatin softens, about 10 minutes.
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5
Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted.
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6
Remove chocolate from over water.
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7
Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend.
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8
Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160F, about 3 minutes.
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9
Remove bowl from over water; add gelatin mixture and whisk until dissolved.
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10
Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves.
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11
Increase heat and boil until candy thermometer reaches 220F, tilting pan to submerge thermometer bulb, about 2 minutes.
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12
Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form.
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13
Gradually beat hot honey syrup into whites.
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14
Continue beating until whites are cool and very stiff, about 4 minutes.
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15
Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions.
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16
Beat cream and vanilla in medium bowl until medium-firm peaks form.
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17
Fold cream and nuts into mousse.
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18
Transfer mixture to prepared pan; smooth top.
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19
Cover with plastic; freeze overnight.
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20
(Can be made 1 week ahead.
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21
Keep frozen.)
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22
Freeze oval platter 15 minutes.
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23
Uncover terrine.
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24
Place platter on pan.
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25
Invert terrine onto platter; peel off plastic.
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26
Spoon chocolate sauce onto center of plates.
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27
Slice terrine; place atop sauce.
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28
Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.
