Crunchy Raspberry Ripple Terrine

A decadent dinner party pudding or family afternoon treat

• Cooking Time Prep 25 mins
  
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  284

• Protein

  4g

• Carbs

  19g

• Fat

  22g

• Saturates

  11g

• Fibre

  1g

• Sugar

  19g

• Salt

  0.11g

Ingredients

• 350g raspberries
• 3 eggs
• 100g golden caster sugar
• 284ml pot double cream
• 2 meringues shells, crushed into small pieces

Directions

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.
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.

Categories: All Christmas, Fruit, Seasonal