Mixed berry & blueberry terrine

Mixed berry & 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.

By , 21 September 2015
Mixed berry & blueberry terrine
  • Ready in: 360 mins
  • Serves: 6
  • Price: £1.14 per serving
Nutritional Info
Each 234g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1675KJ 400KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 716kJ/171kcal.
  • 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.