Ice Cream Terrine with Raspberries, White Chocolate and Pistachios
Ingredients
- 300 ml thick cream use any brand you wish to
- 300 gm frozen raspberries if sour, use only 200gm
- 100 gm white chocolate
- 2 eggs separated
- ½ cup icing sugar if your berries are sour, then you might need to add more sugar
- ¼ cup pistachio nuts shelled and coarsely chopped
Instructions
- Thaw half the raspberries and crush slightly with a fork.
- Shave 1/4th of the white chocolate with a peeler and reserve for garnish. Finely chop the rest.
- Also reserve 1 tbsp of pistachios for garnish.
- Beat the egg whites till stiff peaks form and then gradually add the sugar, beat to mix. Gently mix in the egg yolks and the thick cream.
- Gently mix in the crushed raspberries, chopped white chocolate, pistachios and a handful of whole raspberries into the cream mixture. Do not beat, just mix.
- Spoon into a baking paper lined terrine or loaf tin and freeze overnight or until firm.
- Remove the tin 10 minutes before serving; unmould onto a platter and garnish with reserved raspberries, chocolate shavings and pistachios.
Notes
I have noticed that the sugar quantity needs to be adjusted based on the sourness of the berries. So taste and add more sugar if you find it necessary.