Crunchy raspberry ripple terrine
- Preparation and cooking time
- Prep:
- No cook
- More effort
- Serves 8
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- 350g raspberries
- 3 eggs
- 100g golden caster sugar
- 284ml pot double cream
- 2 meringuesshells, crushed into small pieces
Nutrition: per serving
- kcal284
- fat22g
- saturates11g
- carbs19g
- sugars19g
- fibre1g
- protein4g
- salt0.11glow
Method
step 1
Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
step 2
Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
