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Crunchy raspberry ripple terrine

Name: Crunchy raspberry ripple terrine
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 350g raspberries; 3 eggs; 100g golden caster sugar; 284ml pot double cream; 2 meringues shells, crushed into small pieces

A decadent dinner party pudding or family afternoon treat

25 min total 25 min prep 8 284 cal

Ingredients

8 serv.

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

Instructions

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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.