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White chocolate and raspberry terrine
Preparation info
Serves:
8
Difficulty
Medium
Ready in
6 hr
Appears in
Lucy's Food
By Lucy Cufflin
Published 2013
The great thing about make-ahead puds is that there is little stress when you come to serve them. This recipe ticks that box – you know it tastes good, you can see it is set and the serving is simple. Use fresh raspberries in season to decorate.
Ingredients
Method
- Defrost the frozen raspberries for the terrine in a saucepan with the sugar and add the tinned raspberries. Strain the juices into a bowl to use later. Keep the fruit to one side.
- Melt the chocolate in a bowl over a saucepan of simmering water (or microwave on a very low heat). Spoon out about a third and drizzle random patterns onto baking parchment laid on a