Crunchy raspberry ripple terrine

Crunchy raspberry ripple terrine

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(31 ratings)

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Cooking time

Prep: 25 mins No cook

Skill level

Moderately easy

Servings

Serves 8

A decadent dinner party pudding or family afternoon treat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, August 2006

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Comments

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Mother hen's picture

Very easy to make and something that can be made in advance.
Will make again, as it was enjoyed by all the guests! I used frozen raspberries for the ones to be mashed, and decorated with fresh raspberries.

sharebo's picture
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I didn't have any meringues around but I did have some honeycomb left over so used it instead - result was caramel raspberry awesomeness, though think I needed to leave the pieces of honeycomb a bit larger to create a crunch. Looking forward to using meringues...

mastmead's picture
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Lovely, light & fresh tasting & can be made in advance, one less job to do on the day.

bunnyburke's picture
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This is easy to make, absolutely delicious, I love the fact that I can make it well in advance. Firm favourite and never fails to please. I like decorating the serving dish with fresh raspberries.

sl230l's picture

Utterly delicious. Serving it with the fruit salad as suggested makes this really special. Went down a storm!

maerahn's picture

re: Dennis - it will be the whole eggs you're using, as you're essentially making an old-fashioned custard mixture for the ice-creamy base.

mossyshuggs's picture

I had this at my sister-in-law's at the weekend, it was very scrummy! She made it in ramekins, though, as she found that when she froze it in a large block it stayed too solid in the centre. Line the ramekins with cling film to get them out easily.

kezmeeks's picture
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Very yummy!

I too decided to put the puree on top so that it would look like the picture but the texture is not good! Don't bother!

More meringue would be good too.

But other than that, it was fab

marlowjen's picture

We are out in Spain where the only fresh cream I can buy in this region is creme fraiche. Has anyone tried it with thick Greek type yogurt? or maybe a mixture of both?

xxmisscookiexx's picture
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Very good recipe, I used strawberries instead of raspberries. Very easy to make and tastes so good. Will be experimenting a lot with this in the future.

Frantic Flapjack's picture
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This was a lovely, fresh tasting dessert which also looked very pretty. I served with a raspberry coulis and a bowl of fresh raspberries. A great make-ahead dessert.

nims400's picture

has anyone tried doing it with strawberries?

aimeeash's picture
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NICEST ICECREAM EVER.

farl3y's picture
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This is so good and so easy!
I used 4 nests instead of 2 which worked really well.
Such a great, quick, delicious pud that can be prepared a day in advance to save time.
Went down a storm too.
Perfect!

pillet's picture
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delicious!!!

giwilliams's picture

Loved this. I may have over-whipped the cream as I got a few lumps but made no difference to the taste. Easy to make and keeps in the freezer so you can grab a slice when you like!

noisysmurf's picture

This dessert is absolutely FANTASTIC! I made it for a dinner party a few months ago and it was a great hit with adults and kids. Keeps well in the freezer for a week. I served a slice of this, a shot glass of raspberry purée and a shortbread biscuit, big hit! Am going to make again this week. Very easy and extremely impressive. May add more meringue and raspberry purée this time and serve with blackberries for a contrast.

lyndman's picture

Does anyone know if it is Ok to defrost frozen raspberries (from my garden) to make the puree, as they will be re-frozen in the terrine? I would like to make this for Christmas.

dianemag's picture

I make this in individual moulds and serve with raspberry coulis and raspberries. It looks very attractive and always goes down well with guests

veritypinkney's picture
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YUMMY!
I made this recipe with a few friends and it went down very well. I added some white chocolate shavings to the top of the terrine before pouring in the mixture.
It was a little sweet so I may adjust the amount of meringue/sugar next time.

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