Crunchy raspberry ripple terrine

Name: Crunchy raspberry ripple terrine
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 350 grams raspberries; 3 eggs; 100 grams golden caster sugar; 284 milliliters pot double cream; 2 smalls meringues shells, crushed into small pieces

The recipe Crunchy raspberry ripple terrine can be made in roughly 25 minutes. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 3g of protein, and 15g of fat. This recipe serves 8. It works well as a side dish. A mixture of pot double cream, meringues shells, golden caster sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Users who liked this recipe also liked Crunchy raspberry ripple terrine, Raspberry Ripple Cake, and Raspberry Ripple Tarts.

Instructions

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.

Ingredients you will need

Raspberries

Seeds

Equipment you will use

Sieve

Bowl

Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal).

Ingredients you will need

Sugar

Water

Egg

Equipment you will use

Whisk

Bowl

Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

Equipment you will use

Whisk

Bowl

Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

Pour the raspberry pure 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.

Ingredients you will need

Raspberries