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Rose Yoghurt Terrine with Raspberry Rose Sauce

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Cooking time

Prep: 30 minutes Cook: 5 minutes Refrigeration: 1 day ahead of serving

Skill level

A challenge


Serves 6

A set yoghurt terrine, perfect for breakfasts or indeed a light dessert. Serve with homemade pistachio nut brittle as an extra decadent touch.

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For the terrine:

  • 500ml full cream milk
  • 500ml full fat plain yoghurt
  • 1/4 cup double cream
  • 3 heaped tbsp runny honey
  • 1/2 tsp vanilla paste
  • 1 tsp rose water
  • 6 1/2 gelatine leaves
  • 100g raspberries

For the Raspberry Rose Sauce:

  • 100g raspberries
  • 40g caster sugar
  • Juice of 1 lemon
  • 1/4 cup water
  • 1 tsp rose water

For the pistachio brittle:

  • 1/4 cup caster sugar
  • 1/4 cup pistachio nuts


  1. Soak the gelatine leaves in cold water for 5 minutes, until they are soft and pliable. While these are soaking, get on with the terrine.

  2. In a large bowl, whisk the yoghurt, 400ml of the milk, honey, rose water, cream and vanilla paste, until it is a smooth runny mix. Heat the remaining 100ml milk till simmering (don’t let it boil). Squeeze the gelatine leaves, so that hardly any water remains in them, and pop these into the hot milk. Stir until dissolved, and then pour the milky gelatine mix into the bowl of mixed yoghurt. Whisk well.

  3. Lay the raspberries at the bottom of your terrine dish. Gently pour the yoghurt mix over the raspberries. Refrigerate overnight.

  4. To make the raspberry rose sauce, place the sugar, lemon juice, water and raspberries in a saucepan. Bring to the boil, and then turn down to a simmer. Use a potato masher to squash the raspberries well- and simmer for a further 2 minutes, or until the sugar is dissolved.

  5. Add the rose water, stir, and remove from the heat. Pour into a fine meshed sieve, and drain the sauce into a jug. Use the back of a dessert spoon to squish the raspberry pulp into the sieve, to ensure you get every drop of lovely raspberry sauce into the jug. Discard the seeds, and reserve the sauce until you are ready to serve.

  6. I make my brittle about an hour before I need it: of kept longer, it can go a little sticky. To make the brittle, simply heat the caster sugar and pistachios in a saucepan until the sugar has melted, and is a golden brown colour: watch it very, very carefully, as this will burn very easily if neglected. Always shake the saucepan to ensure even heat distribution. Once the mixture is bubbling and golden, pour onto a piece of baking parchment. Allow to cool completely before breaking up into shards and pieces.

  7. When you are ready to serve, remove the terrine from the fridge, and run the blade of a table knife around the edges of the terrine, just to loosen it slightly. Then carefully place the terrine into a large bowl or tub of hot water: you want to just let it rest in the hot water for 30 seconds or so: be careful to ensure that no water splashes into the terrine accidentally. 30 seconds should do it: when you remove the terrine from the hot water, tilt it gently to one side: if the terrine falls away from the sides of the dish easily, it is ready to turn out. If not, place it in the hot water again for 10 seconds more.

  8. When you are satisfied that the terrine has been sufficiently loosened, you are ready to turn it out onto a platter. I place my platter upside down on the top of the terrine, and then very carefully, using both hands, I flip it over: the terrine “plops” out of the dish onto the platter, and you can straighten it up and neaten it up once it is out.

  9. If you have made your sauce ahead of time, it may have thickened: you will need to reheat it slightly with a dash of water to loosen it a little. Drizzle over the terrine, and serve with pistachio brittle shards.

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