Raspberry & White Chocolate Terrine

Raspberry ripple, but not as you know it! 

What you need Screen Shot 2016-07-19 at 09.23.21

  • Vegetable oil, to grease the loaf tine
  • 100g white chocolate
  • 600ml whipping cream
  • 3 tbsp icing sugar
  • 300g raspberries

What to do

 

  1. Lightly oil a 2lb loaf tin then line it with clingfilm.
  2. Break the chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water. Allow to cool slightly while beginning step 3.
  3. Place the cream and 2 tbsp of the icing sugar in a large bowl and whisk until soft peaks form. Using a teaspoon, drizzle the melted chocolate over the surface of the cream, sprinkle on 175g of the raspberries and gently fold in. Transfer the mixture into the prepared tin and freeze for 3 hours or until firm.
  4. Blend most of the raspberries (reserving a few to decorate) and the remaining icing sugar in a food processor.
  5. To serve, remove the terrine from the freezer and stand for 15-20 minutes before turning onto a serving plate. Drizzle with the raspberry sauce and scatter on the reserved raspberries.
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