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White Chocolate and Berry Terrine
Cuisine Fruit, Icecream
Servings
loaf
Ingredients
White Chocolate Ganache
Cuisine Fruit, Icecream
Servings
loaf
Ingredients
White Chocolate Ganache
Instructions
  1. Grease a 14 cm x 24 cm loaf pan. Line base and sides with baking paper.
  2. Combine berries and sugar in medium saucepan. Bring to boil, stirring occasionally. Remove from heat. Cool to room temperature.
  3. 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.
  4. 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.
  5. To make ganache, mix cream and chocolate in heatproof bowl over a saucepan of simmering water. Stir until smooth, then cool.
  6. Un-mould terrine onto a large serving plate. Pour ganache and spoon extra berries and sugar down the centre.
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