Mixed berry and blueberry terrine
- 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
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.
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.
Lightly beat the yolks with a fork until evenly blended.
Whip the cream in another large bowl until it just holds its shape but isn't stiff.
Fold the raspberry purée, egg white mixture and yolks into the cream, then gently stir in 125g blueberries.
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.
Purée 200g strawberries with 2 level tbsp icing sugar and orange juice, to taste, to make a coulis. Chill.
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.