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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suehollies's picture
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Been making this every Summer since it appeared in Good Food. Absolutely delicious!

christineholland's picture

Did you whisks the whole eggs together or just the whites?

susan6780's picture
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i think this was my mistake as of that of the recipe,i whizzed the cream too much and was perhaps too thick,so i was left with frozen lumps of cream,that said,my husband loved this! i didn't :( but i shall try again!

jujuhall's picture
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Lovely dessert, made last night for dinner party, enjoyed by everyone. I did add more broken pieces of meringue, served with fresh raspberries. Nice fresh dessert will do again, and easy to make. I froze mine for 6 hours , as it needed it! Looked amazing when served on a plate with raspberries. Cross between an dessert and an ice cream really. I removed from freezer half hour before serving as too frozen, have to be really carefull not to leave too long out, as it loses shape and melts quickly on outside , really have to check it and judge it.

catderbyshire's picture
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I made this and it was really nice-as the other people i put some raspberry puree in the bottom of the tin for appearance. If i make it again i will leave the meringue pieces a little bigger and put more in as it didn't have quite the crunch i expected

suefroggatt's picture
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This was a huge hit with my diners - wanted seconds!

fionajones's picture

Wow! I made this for the first time this week and it is fabulous! Everyone scoffed it and asked for mre, there wasn't any! Can't believe how easy it was....

gervais's picture
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To answer your question, you use whole eggs.

calderwood0's picture

Do you use whole eggs or just egg whites??

gervais's picture
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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.

junesymes's picture
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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.

joannam's picture

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!!

cakeanyone's picture
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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?)

ericax's picture
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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.

lalashisha01's picture
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This is really easy to make and absolutely delicious.

vivjay67's picture

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

pupsiecola's picture
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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.

lyegreen's picture
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First class - every time

gallopinggourmand's picture
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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.

borcilo's picture
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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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