Raspberry & White Chocolate Terrine

  • Type : Dessert

Raspberry ripple, but not as you know it

Ingredients

  • A drizzle vegetable oil to grease
  • 100g white chocolate 
  • 600ml whipping cream 
  • 3 tbsp icing sugar 
  • 300g raspberries 

Method

  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.

By | 12 April 2018