Crunchy Raspberry Ripple Terrine
|Raspberries||12 Ounce (350 Grams)|
|Golden caster sugar||4 Ounce (100 Grams)|
|Double cream||284 Milliliter (1 Pot)|
|Meringue shells||2 , crushed into small pieces|
1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, then 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 puree over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for a minimum 4 hrs, then serve in slices with the remaining whole raspberries.