Mascarpone raspberry trifle terrine
All the delicious fruit and cream flavours of a traditional trifle but set in a loaf tin so it's easy to slice and looks smart
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Ready in 30 mins + 4 hrs chilling
- Rinse a loaf tin approx 21cm long x 8cm wide x 7cm high with cold water and then line with baking parchment, leaving a little overhang. Soak the gelatine in cold water for 5 minutes.
- Meanwhile, mash 125g raspberries then push them through a sieve using the back of a spoon to make a purée. Discard the seeds.
- Whisk 450ml cream until almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth.
- Drain the gelatine and dissolve it in 2 tbsp slightly cooled boiling water. Stir 2 tsp of the gelatine mixture into the purée, then stir the remaining gelatine into the cream.
- Spoon some cream into the tin to make a layer, about 1/2cm thick. Drizzle with a third of the purée. Dip 2 sponge fingers into the sherry and put them in the tin against one side, end to end. Repeat with 2 more fingers on the opposite side of the tin, and finish with 2 more sponge fingers down the centre.
- Spoon more cream over the fingers and between the gaps. Push half the remaining raspberries into the cream in lines between the fingers. Drizzle with purée and repeat with the remaining fingers, cream, raspberries and purée. Fold over the baking paper and chill for 4 hours.
- To serve, whip the remaining cream to soft peaks. Turn the terrine out upside down onto a platter. Top with cream and scatter with almonds and silver balls.
PER SERVING
626 kcalories, protein 3.8g, carbohydrate 22.2g, fat 5.3 g, saturated fat 3.3g, fibre 0.4g, salt 0.22 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814653/
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Ingredients
- 2 gelatine sheets
- 300g raspberries , fresh or frozen and defrosted
- 600ml double cream , at room temperature
- 200g tub mascarpone
- ½ vanilla pod , seeds reserved
- 75g icing sugar , sieved
- 150ml dry sherry
- 12 sponge fingers
- toasted flaked almond , to decorate
- edible silver balls , to decorate
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Ready in 30 mins + 4 hrs chilling
Ingredients
- 2 gelatine sheets
- 300g raspberries , fresh or frozen and defrosted
- 600ml double cream , at room temperature
- 200g tub mascarpone
- ½ vanilla pod , seeds reserved
- 75g icing sugar , sieved
- 150ml dry sherry
- 12 sponge fingers
- toasted flaked almond , to decorate
- edible silver balls , to decorate
PER SERVING
626 kcalories, protein 3.8g, carbohydrate 22.2g, fat 5.3 g, saturated fat 3.3g, fibre 0.4g, salt 0.22 g
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20 December 2011
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22 December 2011
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24 December 2011
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