Iced berry terrine

Recipe from: 30 November 2010

Ingredients 9
Servings 8-10
Time 15 mins


  • 1
    pannetone or madeira sponge
  • 300
  • 300
  • 300
  • 2
    vanilla ice cream
  • Topping:
  • 250
    fresh or frozen raspberries
  • 250
    fresh or frozen blueberries
  • 250


Line a 900g loaf tin with cling wrap and make sure it overlaps the sides of the tin so that you can fold it over the desert.
Place a layer of vanilla ice-cream onto the base of the tin, onto that place a few thin slices of pannetone or sponge.
Cover with 1 row of strawberries, next to that a row of blue berries and next to that a row of raspberries, cover the berries with vanilla ice-cream and continue with these layers 'til the loaf tin is full, press down to make sure you seal all the holes.
Fold the cling wrap over the top.
Place the tin in the freezer and freeze 'til really hard.
Remove the terrine from the freezer 15 minutes before you want to serve it, dip in warm water to unmould it and place it onto a platter and top with the berries, and a good shake of icing sugar.

Slice with a knife dipped in hot water.

Reprinted with permission of  The Giggling Gourmet.
To visit The Giggling Gourmet's blog, click here.


Read more on: dairy

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