Crunchy raspberry ripple terrine

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Results 41-50

• Karen

  14 August 2011

  Karen rated and commented on this recipe

  

  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.

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• Marlowjen

  24 August 2011

  Marlowjen commented on this recipe

  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?

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• Kezmeeks

  12 September 2011

  Kezmeeks rated and commented on this recipe

  

  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

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• Shona

  04 October 2011

  Shona commented on this recipe

  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.

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• Maerahn

  09 October 2011

  Maerahn commented on this recipe

  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.

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• val r

  27 November 2011

  val r commented on this recipe

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

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• Bunny

  29 November 2011

  Bunny rated and commented on this recipe

  

  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.

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• Bunny

  29 November 2011

  Bunny rated this recipe

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• sharon

  08 June 2012

  sharon rated and commented on this recipe

  

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

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• sharebo

  06 July 2012

  sharebo rated and commented on this recipe

  

  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...

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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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