Crunchy raspberry ripple terrine

Latest comments and suggestions

Results 1-20

• lesley

  03 November 2007

  lesley rated and commented on this recipe

  

  Everyone who I served this to, loves it. Easy to make in advance for a dinner party and it looks impressive and tastes fantastic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  29 January 2008

  Joanne commented on this recipe

  I could not belive how easy this was to make, how great it looked and how fantastic it tasted. Will most definately be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  29 January 2008

  Joanne rated and commented on this recipe

  

  Forgot to rate it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  13 February 2008

  Rachel commented on this recipe

  I have made this a couple of times and everyone has been impressed!!! Good dinner party pudding. Easy to do and great because it can be made in advance.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  13 February 2008

  Rachel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lexi

  01 March 2008

  lexi rated and commented on this recipe

  

  This was very popular with friends and family - you dont need a lot so it lasted for several meals. I enjoyed making this as you seem to create it rather than just bunging the ingredients in the oven. I drizzled rasperry puree into the tin first too to get the dessert to look more like to cover recipe. Will certainly make it again for barbecues in the summer as you can pepare it in advance - a nice light tasty dessert.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• buffydruce

  04 March 2008

  buffydruce commented on this recipe

  I made this for a dinner party. The method did not match the picture, so I put a base of raspberry coulis in the bottom of the loaf tin. It looked splendid, but I would have liked to know how long it should be left out of the freezer before serving. The terrine itself went a bit soft, whereas the frozen coulis was rather like an iced lolly! Having said that, everyone LOVED it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fi's recipes

  19 July 2008

  Fi's recipes rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Senada

  25 October 2008

  Senada rated and commented on this recipe

  

  I made it for the first time in 2006 and many more times afterwards until last year when I managed to misplace the recipe and was unable to find it until today! I am so pleased to have found it again that I hardly can wait to indulge in it. It is one of my favourite recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ann

  02 January 2009

  Ann rated and commented on this recipe

  

  I made this for guests over the Christmas holidays, and served it surrounded by raspberries, blackberries and blueberries. It looked colourful, was surprisingly light and tasted great. However, next time, I will add more raspberry puree (especially to the base of the loaf tin) and more meringue shells to give it a little more "crunch". I placed the terrine in the fridge to defrost just as we began our main course. It came out perfect; easy to cut yet not too soft.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivien Baker

  03 January 2009

  Vivien Baker rated and commented on this recipe

  

  First class - every time

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pupsiecola

  11 January 2009

  pupsiecola rated and commented on this recipe

  

  I made this for a dinner party and it went down very well - everyone enjoyed it and some had seconds. I liked the fact that I could make it the day before too. Will defintely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Viv

  08 March 2009

  Viv commented on this recipe

  I think this will become one of those things I make on a sunday and eat during the course of the week!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lala

  23 April 2009

  Lala rated and commented on this recipe

  

  This is really easy to make and absolutely delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erica

  04 May 2009

  Erica rated and commented on this recipe

  

  Made this yesterday for pudding after the BBQ, although, i didn't allow enough time for it to set and when i served it up, it collapsed and wasn't the texture it was meant to be! Still tasted lovely however, and after another few hours in the freezer, it was much more like ice-cream - yum yum yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Flossie

  10 May 2009

  Flossie rated and commented on this recipe

  

  Excellent - even loved by my husband who's not a pudding fan. I used about 4 home made meringue shells instead of 2 and was very pleased with result...broke them rather than crushed as wanted nice crunchy chunks of meringue. I also poured some of the raspberry puree into the base as suggested, as well as in the mixture itself, but next time will just follow the recipe as I wasn't so keen on the iced topping (maybe better if puree was a little sweeter?)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanna

  18 June 2009

  Joanna commented on this recipe

  hi, have some rasberries from the garden and would like to make this for a weeks time dinner party - would it be ok to keep it in the freezer for a week before serving next Saturday? Thanks!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• june

  01 July 2009

  june rated and commented on this recipe

  

  Joanna, I've made it over a week before and it's still been wonderful. Have made it a few times now and a grear freezer stand-by. Yummy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  02 July 2009

  janet rated and commented on this recipe

  

  Just like many of you I have made it for a few dinner parties and every time it is a winner. I like the fact that it can be made in advance , I have made it a week before it was needed and frozen it which takes lots of pressure off the night and makes the whole evening much more enjoyable. I also added more meringue to make it go further and give it extra crunch.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dennis

  06 July 2009

  Dennis commented on this recipe

  Do you use whole eggs or just egg whites??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2485/

http://www.bbcgoodfood.com/recipes/2485/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Ingredients

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

Per serving

284 kcalories, protein 4g, carbohydrate 19g, fat 22 g, saturated fat 11g, fibre 1g, sugar 19g, salt 0.11 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.