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1
In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla.
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2
Whisk to dissolve the sugar.
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3
When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks.
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4
Whisk to blend well.
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5
Temper the egg mixture to the milk mixture.
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6
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
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7
Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute.
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8
Using a wooden spoon, continue stirring for about 2 minutes.
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9
Add the chopped white chocolate and continue stirring for 2 more minutes.
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10
Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
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11
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming.
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12
Cool completely, stirring occasionally.
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13
Soften the gelatin in the water.
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14
In a small saucepan, combine the gelatin and cream.
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15
Place over medium heat and cook until the gelatin dissolves, about 1 minute.
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16
Remove from the heat.
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17
In a large bowl, combine the pastry cream and gelatin.
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18
Mix well.
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19
Fold 1 1/2 cups of the sweetened cream into the mixture.
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20
Combine the sugar syrup and liqueur together.
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21
Brush the tops of the sliced cake with the syrup.
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22
Let the syrup soak into the cake for 10 minutes.
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23
Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan.
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24
Place a piece of cake on the bottom of the pan.
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25
Place 1 pint of the raspberries over the cake.
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26
Spoon half of the cream mixture over the berries.
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27
Place the second piece of cake on top of the cream mixture.
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28
Repeat with the remaining berries, chocolate mixture and cake.
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29
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours.
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30
Remove from the refrigerator and invert onto a glass serving platter.
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31
Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream.
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32
Top the terrine with the shaved chocolate.
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33
Spoon the sauce in the center of each plate.
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34
Slice the terrine into individual servings.
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35
Place each slice in the center of the sauce.
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36
Garnish each with a sprig of mint.
