Blackberry Terrine
Cooking Steps
Put the berries, water and 1 tbsp of the honey in a saucepan. Cover and heat until the water boils, turn it down to a simmer and let it bubble away for about 10 mins until the fruit is soft but not disintegrating. Drain off the liquid from the fruit and set aside to cool.
Using an electric whisk, beat the egg yolks and honey til thick. Stir in the vanilla.
In a separate bowl, whisk the cream until it’s thick but not stiff. It should still move around in the bowl.
Fold the cream into the egg mixture and pour into a loaf pan lined with cling film.
Spoon the slightly mushy berries into the liquid, swirl but don’t over mix.
Cover and freeze for six hours. Remove from tin and slice to serve.
Serves 4
6hrs
This is a Dairy Recipe
Ingredients
- 170g blackberries
- 2 tbsps water
- 3 tbsps honey
- 1 1/4 cup heavy cream
- 3 large egg yolks
- 1/2 tsp vanilla extract
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2 Responses to “Blackberry Terrine”
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And that, decoriated with a few mint leaves, is my new Christmas dessert. (In the southern hemisphere you want a cold dessert for christmas.) It looks, and sounds, stunning. Will have to do a practice run soon!
I swapped out the heavy cream for coconut cream. The consistency is probably different, with coconut cream I would pour them into Popsicle molds as they would be delicious that way.