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Crunchy Raspberry Ripple Terrine

  350 g raspberries
  3 eggs
  100 g golden caster sugar
  284 ml double cream
  2 meringues shells

Mash 150 g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume. Remove the bowl from heat. Continue to whisk until completely cool. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, and then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, and then gently pour into the lined loaf tin. Freeze for at least four hours and serve in slices with the remaining raspberries.