Sunday, 28 June 2009
Frozen raspberry delight
A little belated, but here is one of the desserts I made for my editorial board meeting a couple of weeks ago. It's another recipe from the Good Food Vegetarian Summer magazine and looked so amazingly impressive that I just had to give it a go. It's called a Crunchy Raspberry Ripple Terrine. Doesn't that sound classy? And yet full of the goodness of childhood as well - raspberry ripple AND a terrine. Surely this must cater for all tastes. In fact it's even better than that, as a perusal of the ingredients list reveals that it also includes crushed meringue bits. It's basically posh ice cream, tart with real raspberry juice and crunchy with meringue. The hitch must be in the amount of time it takes to craft this dessert - well, no - it's a cinch! All you do is mash up the berries and sieve them, whisk some eggs and sugar over hot water until it's all fluffy, whisk some cream and then combine both lusciously voluminous mallowy piles, fold in meringue, drizzle over the fruit puree, and then freeze. No stirring, no ice cream makers, just leave it alone. And it still slices perfectly when you take it out. I only tried a little bit since it features cream rather extravagantly (which I avoid as part of my carbon-output-lowering regime - the dairy industry is v bad for this) - but it was *really* nice. I especially liked the little crunches of meringue. I managed to save some for The Scientist and he loved it too. And Munchkin Granny was with me when I made it and she liked the look of it so much that she copied out the recipe to make for a party she's hosting. So, if you need a fancy but low effort summer dessert, look no further. The picture of mine sliced looks stripy because I used a knife with a serrated edge to cut The Scientist's portion - a smooth blade will make for a tidier finish (listen to me trying to pretend I know anything about presentation!)
Crunchy raspberry ripple terrine (from Good Food Vegetarian Summer magazine)
350g raspberries [I actually used more]
100g golden caster sugar
284ml pot double cream
2 meringue shells, crushed into small pieces
1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, then set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar with an electric whisk continuously over a bowl of barely simmering water, until doubled in volume and thick. Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
2. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry puree over the mix in a zig zag, then gently pout into the lined loaf tin. Freeze for a minimum of 4 hours, then serve in slices with the remaining whole raspberries.