Recipes
Mixed berry and blueberry terrine
A delightful summery dessert. The ice cream is so easy to make because it doesn't need to be whisked or stirred as it freezes
A delightful summery dessert. The ice cream is so easy to make because it doesn't need to be whisked or stirred as it freezes
(1 votes)
Cook: 5 Hours 30 Mins
Serves: 6
Price: £1.14 per serving
Nutritional Information
Each 234g serving contains
Energy
1675kj
400kcal
1675kj
400kcal
20%
Fat
28g
28g
High
40%
40%
Saturates
16g
16g
High
80%
80%
Sugars
28g
28g
High
32%
32%
Salt
0.17g
0.17g
Low
3%
3%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
716kj/171kcal
Typical energy values per 100g:
716kj/171kcal
Ingredients
250g raspberries
2 tbsp Asda Double Strength Summer Fruits Squash
3 large eggs, separated
75g icing sugar, plus 2 level tbsp for the coulis
300ml double cream
200g blueberries
275g strawberries, green tops removed and halved
1-2 tbsp orange juice
Method
1
Line a 24cm loaf tin with cling film. Purée 175g of the raspberries with the squash, then push the purée through a sieve to remove the seeds.
2
In a clean, dry bowl, whisk the egg whites until they form stiff glossy peaks. Add 75g icing sugar, a tablespoon at a time, whisking well after each addition.
3
Lightly beat the yolks with a fork until evenly blended.
4
Whip the cream in another large bowl until it just holds its shape but isn't stiff.
5
Fold the raspberry purée, egg white mixture and yolks into the cream, then gently stir in 125g blueberries.
6
Turn into the loaf tin. Cover with more cling film and freeze for at least 5 hours. It will keep in the freezer for 4 weeks.
7
Purée 200g strawberries with 2 level tbsp icing sugar and orange juice, to taste, to make a coulis. Chill.
8
Take the terrine out of the freezer 5-15 minutes before serving, to soften slightly. Turn out, top with the remaining berries, cut into thick slices and serve with the coulis. Note: This recipe contains raw eggs.