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1
Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray.
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2
Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
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3
Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth.
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4
Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third.
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5
Remove from heat occasionally to avoid overheating chocolate.
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6
Add 3 tablespoons butter and 1 tablespoon framboise.
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7
Stir until butter is just melted.
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8
Repeat with remaining butter and framboise.
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9
Remove from heat; let stand in warm area while assembling terrine layers.
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10
Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes.
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11
Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan.
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12
Press gently into chocolate.
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13
Gently pour 1 cup chocolate mixture over berries in even layer.
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14
Freeze until set but not hard, about 20 minutes.
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15
Repeat layering with more berries to form second layer.
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16
Press gently into chocolate.
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17
Gently pour remaining chocolate mixture over.
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18
Smooth to form even layer.
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19
Refrigerate until firm.
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20
Cover and chill overnight.
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21
Reserve remaining berries for garnish.
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22
(Can be prepared 2 days ahead.)
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23
Combine raspberries with syrup and pear in heavy small saucepan.
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24
Stir to coat pear with syrup.
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25
Bring to simmer.
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26
Simmer until pear softens, about 10 minutes.
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27
Puree in blender until smooth.
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28
Strain puree through fine sieve.
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29
(Can be prepared 2 days ahead.
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30
Cover tightly and refrigerate.)
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31
Run small sharp warm knife around top edge of terrine.
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32
If necessary dip bottom of terrine into warm water about 5 seconds.
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33
Using waxed paper as aid, gently unmold onto small cutting board.
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34
Peel off waxed paper.
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35
Use spatula to smooth surface if necessary.
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36
Heat long thin knife under warm water.
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37
Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary.
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38
Place 2 to 3 slices in center of each plate.
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39
Garnish one side of plate with reserved fresh berries and mint leaves.
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40
(Can be prepared 2 hours ahead.
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41
Cover; chill.)
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42
Just before serving, mix framboise into sauce.
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43
Spoon 2 to 3 tablespoons sauce opposite berries.
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44
Let stand at room temperature 10 minutes.
