Raspberry And White Chocolate Terrine


100 gm white chocolate
500 ml whipping cream
4-5 tbsp icing sugar, plus extra to dust
300 gm raspberries
vegetable oil, to grease


  1. Lightly oil a loaf tin and then line it with clingfilm.
  2. Break the white 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.
  3. Place the cream and 3 tbsp of the icing sugar in a large bowl and whisk until soft peaks form.
  4. Using a teaspoon, drizzle the melted chocolate over the surface of the cream, sprinkle on 175 gm of the raspberries and gently fold in.
  5. Transfer the mixture into the prepared tin and freeze for 3 hours or until firm.
  6. Blend most of the remaining raspberries (reserving a few to decorate) and the remaining icing sugar in a food processor.
  7. To serve, remove the terrine from the freezer and stand for 10-15 minutes before turning onto a serving plate.
  8. Drizzle with the raspberry sauce, scatter on the reserved raspberries and lightly dust with icing sugar.

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