CRUNCHY RASPBERRY RIPPLE TERRINE
A decadent dinner party pudding or family afternoon treat
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
- Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
Nutrition Facts : Calories 284 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
RASPBERRY LIME PUNCH
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
- Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.
RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
- Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
- Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
- Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
- Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
- Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.
Nutrition Facts : Calories 219 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 146 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 4 grams, Sugar 35 grams
JELLIED RASPBERRY AND VODKA TERRINE WITH LIME SYRUP
Make and share this Jellied Raspberry and Vodka Terrine With Lime Syrup recipe from Food.com.
Provided by Gardening Girl
Categories Gelatin
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- For the jelly terrine, place the sugar and water into a pan and bring to the boil.
- Meanwhile, soak the gelatine leaves in cold water in a small bowl.
- When the water has boiled, squeeze the water out of the gelatine, add to the pan and mix gently. Pass the mixture through a sieve into a bowl and allow to cool until it is just starting to thicken.
- Grease a terrine mould with oil, then line with cling film.
- Pour the vodka into the setting jelly mixture, then spoon a little of the jelly into the base of the terrine and allow to begin to set. Sprinkle in a layer of raspberries, then top with a little of the jelly and spread to fill the gaps between the raspberries. Add another layer of raspberries, then top with more jelly. Repeat the layers with the remaining raspberries and jelly, then smooth over the top. Place into the fridge to set for about an hour.
- For the lime syrup, place the sugar, lime juice and water into a pan and bring to a simmer. Dissolve the arrowroot in a little water and, using a whisk, mix it into the pan little by little until thickened to make a smooth sauce. Pass through a sieve into a bowl, stir in the lime zest and allow to cool.
- To serve, carefully turn the terrine out of the mould onto a plate and remove the cling film. Slice the terrine into 2cm/1in thick slices and place onto serving plates with the sauce spooned around the edge.
Nutrition Facts : Calories 272.4, Fat 0.2, Sodium 3, Carbohydrate 64.1, Fiber 1.6, Sugar 60.9, Protein 0.3
RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
Provided by Liberty Mendez
Categories Dessert
Time 23m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
- Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
- Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
- Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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KATE’S RASPBERRY TRIFLE TERRINE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 10Category Puddings And Desserts
- Whisk together the eggs, sugar and almond extract in a mixing bowl until very thick, light and mousse-like. The whisk should leave a ribbon-like trail when lifted.
- Sift the flour and ground, dried raspberries onto the mixture and carefully fold in. Transfer to the Swiss roll tin, spreading all the way to the corners.
- Bake for about 12–15 minutes, until golden and springy. Loosen the sponge, and turn out onto a wire rack to cool. If you’re not assembling the terrine immediately, wrap the sponge in baking paper and store in an airtight container overnight.
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