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Ice Cream Terrine with Raspberries, White Chocolate and Pistachios

Course: Dessert


  • 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


  • 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.


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.