Ice Cream Terrine with Raspberries, White Chocolate and Pistachios
use any brand you wish to
gm frozen raspberries
if sour, use only 200gm
gm white chocolate
if your berries are sour, then you might need to add more sugar
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.