White chocolate and raspberry terrine

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Preparation info

  • Serves:

    8

    • Difficulty

      Medium

    • Ready in

      6 hr

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

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

  • 500 g frozen raspberries
  • 300 g tin raspberries in own juice
  • 125

Method

  1. 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.
  2. 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