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Raspberry Terrine

Serves icon Serves 10
Cook Time icon 4.5 hrs

This gorgeous terrine looks amazing on the table and tastes fabulous too.

What do I need?

  • 2 sheets gelatine
  • 300 g fresh raspberries
  • 600 ml cream
  • 250 g mascarpone
  • ½ vanilla pod, seeds reserved
  • 75 g icing sugar
  • 75 ml white wine vinegar
  • 75 ml cold water
  • 12 sponge finger biscuits
  • Toasted flaked almonds to decorate Edible silver balls to decorate

How do I make it?

  • Line a 21 x 8 x 7 centimetre loaf tin with baking paper, leaving a little extra overhang.
  • Soak gelatine in cold water.
  • Mash 125 g raspberries with a fork, then pass them through a fine sieve to make a puree. Discard the seeds.
  • Whisk 450 ml of cream with the mascarpone, vanilla, and icing sugar until stiff peaks form.
  • Drain gelatine and dissolve it in 2 tbsp slightly cooled boiled water. Stir 2 tbsp gelatine mixture into the raspberry puree and the remainder into the cream mixture.
  • Combine white wine vinegar and cold water together in a shallow bowl.
  • To assemble, put a little cream in the bottom of the tin to create a layer approximately ½ centimetre thick. Drizzle over a third of the puree. Working quickly dip sponge finger biscuits into the white wine vinegar mix and place them in the tin to create a layer.
  • Add more cream on top of the biscuits and then add the remaining raspberries, pushing them into the cream. Drizzle with half the remaining puree and repeat with a final layer of cream, puree and soaked biscuits. Finish with a final layer of cream. Fold the overhanging baking paper to cover the terrine and chill in the fridge for 4 hours, or overnight.
  • To serve, whip remaining cream, turn terrine out onto a platter and top with whipped cream, flaked almonds and silver balls.