Crunchy raspberry ripple terrine

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• lesley

  2007-11-03 13:40:38.834571

  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.

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• Joanne

  2008-01-29 20:33:55.992723

  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.

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• Joanne

  2008-01-29 20:34:18.570763

  Joanne rated and commented on this recipe

  

  Forgot to rate it.

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• Rachel

  2008-02-13 19:38:13.133555

  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.

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• Rachel

  2008-02-13 19:39:01.362468

  Rachel rated this recipe

  

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• lexi

  2008-03-01 08:29:45.263582

  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.

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• buffydruce

  2008-03-04 10:38:36.853836

  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!

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• Fi's recipes

  2008-07-19 13:39:53.911723

  Fi's recipes rated this recipe

  

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• Senada

  2008-10-25 19:08:46.402531

  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!

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• Ann

  2009-01-02 17:37:37.264665

  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.

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• Vivien Baker

  2009-01-03 15:31:31.331612

  Vivien Baker rated and commented on this recipe

  

  First class - every time

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• pupsiecola

  2009-01-11 09:04:59.751584

  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.

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• Viv

  2009-03-08 18:44:18.116435

  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!!!

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• Lala

  2009-04-23 15:17:50.26464

  Lala rated and commented on this recipe

  

  This is really easy to make and absolutely delicious.

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• Erica

  2009-05-04 11:11:56.520562

  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.

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• cakeanyone?

  2009-05-10 20:58:46.375042

  cakeanyone? 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?)

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• Joanna

  2009-06-18 20:07:35.532205

  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!!

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• june

  2009-07-01 13:21:14.887429

  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.

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• janet

  2009-07-02 09:28:43.98448

  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.

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• Dennis

  2009-07-06 16:49:12.346273

  Dennis commented on this recipe

  Do you use whole eggs or just egg whites??

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Ingredients

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

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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

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