Crunchy raspberry ripple terrine

Crunchy raspberry ripple terrine

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(31 ratings)

Prep: 25 mins No cook

More effort

Serves 8
A decadent dinner party pudding or family afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal284
  • fat22g
  • saturates11g
  • carbs19g
  • sugars19g
  • fibre1g
  • protein4g
  • salt0.11g
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Ingredients

  • 350g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 284ml pot double cream
  • 2 meringue shells, crushed into small pieces

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.

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Comments, questions and tips

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Mother hen
13th Oct, 2013
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
6th Jul, 2012
5.05
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
8th Jun, 2012
5.05
Lovely, light & fresh tasting & can be made in advance, one less job to do on the day.
bunnyburke
29th Nov, 2011
1.05
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
27th Nov, 2011
Utterly delicious. Serving it with the fruit salad as suggested makes this really special. Went down a storm!
maerahn
9th Oct, 2011
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
4th Oct, 2011
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
12th Sep, 2011
4.05
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
24th Aug, 2011
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
14th Aug, 2011
5.05
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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Krys
27th Jul, 2014
Could I use black currants instead of raspberries? Has anyone tried?
goodfoodteam's picture
goodfoodteam
4th Aug, 2014
Yes, this recipe would work well with blackcurrants too.
christine4
21st Jul, 2013
Love this recipe so much - how long do you think you could keep it in the freezer for? Have a dinner party in a couple of weeks but the raspberries in our garden will be finished by then! Would also be lovely to make whilst raspberries are in season but to enjoy when they are not in the darker months !!!
goodfoodteam's picture
goodfoodteam
4th Aug, 2014
It would keep well in the freezer for at least 2 weeks, just make sure it is well wrapped, thanks.
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