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Crunchy raspberry ripple terrine

Crunchy raspberry ripple terrine

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Rating: 5 out of 5.30 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • More effort
  • Serves 8

A decadent dinner party pudding or family afternoon treat

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal284
fat22g
saturates11g
carbs19g
sugars19g
fibre1g
protein4g
low insalt0.11g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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 TIPS
OR WHY NOT TRY...

Making a low-fat fruit salad of raspberries, sliced mango and mint, tossed with some cranberry juice.

Recipe from August 2006, August 2006

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Overall rating

Rating: 5 out of 5.30 ratings
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