Servings | loaf |
Ingredients
- 2 cups Berries
- 1/4 cup Caster Sugar
- 180 grams White Chocolate
- 1/4 cup Cream
- 2 litres Vanilla Ice Cream
- 1 cup Berries Extra
- 1 tablespoon Caster Sugar Extra
White Chocolate Ganache
- 1/3 cup Cream
- 180 grams White Chocolate
Ingredients
White Chocolate Ganache
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Instructions
- Grease a 14 cm x 24 cm loaf pan. Line base and sides with baking paper.
- Combine berries and sugar in medium saucepan. Bring to boil, stirring occasionally. Remove from heat. Cool to room temperature.
- Place chopped chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat and cool to room temperature. Stir in berry mix.
- Slightly soften ice-cream in a large bowl, then spoon half into prepared pan. Pour chocolate berry mix on top, gently swirling to create a marble effect. Top with remaining ice-cream. Swirl again. Freeze overnight, or until set.
- To make ganache, mix cream and chocolate in heatproof bowl over a saucepan of simmering water. Stir until smooth, then cool.
- Un-mould terrine onto a large serving plate. Pour ganache and spoon extra berries and sugar down the centre.
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