The sweltering hot weather in Jozi put an end to any Sinful Sunday baked treat ideas. Instead, I opted for a simple frozen dessert. Something more appropriate for our face-melting weather. This frozen white chocolate and raspberry terrine is ideal for serving on a hot summer’s day. It can also be a gorgeous show-stopper because you can be fabulously creative dressing it up for your table, making it a great festive season and entertaining dessert as well.
This is a richly decadent dessert and will serve 10 to 12 guests – a little goes a very long way!
STUFF YOU’LL NEED
A loaf tin – I used a medium sized loaf tin measuring 21.6 cm long x 11.4cm wide x 6.35cm high.
Cling film, to line the loaf tin.
For the frozen white chocolate and raspberry terrine
225g good quality white chocolate (today I used Lindt Lindor White Chocolate)
225g mascarpone cheese
30g caster sugar
12-15 fresh raspberries
Raspberry coulis – see recipe below
Optional extra: 100g nougat, broken into little bits
For the raspberry coulis
200g fresh raspberries
100g fresh cherries, pits removed
30g caster sugar
100g fresh raspberries, cherries and frozen blueberries also work well
Decorations of your choice
(Only about 45 minutes to prep, but requires 2-3 hours to freeze.)
I think this is probably one of the easiest Sinful Sunday dessert treats I’ve made yet. Start by making the raspberry coulis so that it can cool off before you add it to your terrine.
To make the berry coulis
Place all the ingredients in a saucepan and place it over a medium heat on the stove. Once it comes to a boil, lower the heat and let it simmer gently until it has reduced to a pulp. Keep an eye on it though, it probably only takes about 10-15 minutes. Once it’s reduced, take the pot off the heat and allow the coulis to cool.
To make the frozen white chocolate terrine
Firstly, place your white chocolate in a large glass bowl and place it over a double boiler to gently melt.
Place the cream in a second large glass bowl and whip it until stiff peaks form.
Place the mascarpone cheese in a separate glass bowl and soften it with a wooden spoon. Mix in the 30g caster sugar.
Fold the mascarpone cheese mixture into the whipped cream. Pour the melted white chocolate into the cream and mascarpone mixture and gently mix it all together until you have a smooth, light yellow mixture.
Now you’re ready to “assemble” your terrine.
Grab your loaf tin that has been lined with cling film. Pour half the white chocolate mixture into the loaf tin and spread it about to make sure it is evenly distributed and fills the corners. Now place a layer of fresh raspberries on top of the mixture – I halved mine. Sprinkle over your nougat bits if you’re using this. Finally, spread your cooled berry coulis over the top.
Pour over the rest of your white chocolate mixture and again, spread it evenly and make sure it has a smooth(ish) finish. Fold over cling film to cover the top of your terrine.
Now all you do is pop it into the freezer and wait! Freeze for 3-4 hours or until firm, and you’re ready to serve.
Remove your frozen white chocolate and raspberry terrine at least 10-15 minutes before you intend to serve, or you won’t be able to slice it. Open the cling film and turn the terrine out of the loaf tin onto a pretty serving platter.
Here’s where you can get creative. You can simply dress the terrine with more fresh raspberries, cherries and mint. Or, you can add a drizzle of some additional coulis and a sprinkle of nuts or even some nougat. You can rally go to town and decorate it with flare. Use your imagination, and have fun.
THIS IS NOT A SPONSORED POST
(RELATED POST: Find more of our Sinful Sunday recipes here.)