Raspberry, White Chocolate and Pistachio Ice Cream Terrine
A lovely ice cream terrine that makes a beautiful Christmas dessert for the Aussie summer.
|Preparation Time:||30 minutes (plus freezing overnight)|
- 300g frozen raspberries
- 100g white chocolate
- 2 eggs, separated
- 1/2 cup icing sugar
- 300ml tub double cream (at least 40% milkfat)
- 1/4 cup shelled pistachio nuts, coarsely chopped
Thaw half the raspberries and crush with a fork. Shave ¼ of the white chocolate with a peeler and reserve for garnish. Finely chop the rest. Beat egg whites until stiff peaks form and gradually beat in icing sugar. Gently mix in yolks and cream. Reserve 1 tablespoon pistachios and some frozen raspberries for garnish. Stir crushed raspberries, chopped chocolate, remaining pistachios and whole frozen raspberries into cream mixture. Spoon into a baking paper lined 5 cup capacity terrine or loaf tin and freeze overnight until firm. Remove ice cream from freezer 15 minutes before serving, unmould onto a platter and serve garnished with reserved raspberries, pistachios and white chocolate shavings.
Note: This is an unchurned ice cream and does need to sit at room temperature to soften before serving. It also is best made, frozen and consumed within a week so it doesn't go icy.