Meringue
- 2 egg whites
- 100g caster sugar
Ice-Cream
- 100g granulated sugar
- 125ml water
- 4 egg yolks
- 500ml cream
- 1 teasp. vanilla essence
Cranberry Sauce
- 150g cranberries
- 100g sugar
- 125ml water
- 125ml port
Terrine of Vanilla Ice-Cream with Meringue and Cranberry Sauce
6 people
Ingredients
Main
Meringue
- 2 egg whites
- 100g caster sugar
Ice-Cream
- 100g granulated sugar
- 125ml water
- 4 egg yolks
- 500ml cream
- 1 teasp. vanilla essence
Cranberry Sauce
- 150g cranberries
- 100g sugar
- 125ml water
- 125ml port
Method
Copy TextPre-heat oven to Gas Mark 1/2 , 100°C (225°F). Line baking sheet with non-stick paper.
Whisk the egg whites until stiff, add half the sugar, slowly whisking until completely dissolved, then lightly fold in the remaining sugar with a metal spoon.
Pipe or spoon the mixture into small circular shapes and bake in oven for approximately 11/2 hours to dry without colouring. Cool and store, until required, in an airtight container.
Make up Ice-Cream: See ice-cream pudding recipe, leave out the fruit.
Make up Cranberry Sauce: Combine cranberries, sugar and water and simmer until the berries are just soft, set aside to cool.
To Assemble the Terrine: Line a loaf tin with overlapping cling film. Break up the meringues and fill the bottom of the tin.
Add half of the ice-cream, then spread two tablespoons of cranberry sauce on top. Cover with remaining ice-cream.
Close with overlapping clingfilm and freeze.
The Quality Mark & You
Learn moreMethod
Copy TextPre-heat oven to Gas Mark 1/2 , 100°C (225°F). Line baking sheet with non-stick paper.
Whisk the egg whites until stiff, add half the sugar, slowly whisking until completely dissolved, then lightly fold in the remaining sugar with a metal spoon.
Pipe or spoon the mixture into small circular shapes and bake in oven for approximately 11/2 hours to dry without colouring. Cool and store, until required, in an airtight container.
Make up Ice-Cream: See ice-cream pudding recipe, leave out the fruit.
Make up Cranberry Sauce: Combine cranberries, sugar and water and simmer until the berries are just soft, set aside to cool.
To Assemble the Terrine: Line a loaf tin with overlapping cling film. Break up the meringues and fill the bottom of the tin.
Add half of the ice-cream, then spread two tablespoons of cranberry sauce on top. Cover with remaining ice-cream.
Close with overlapping clingfilm and freeze.
Serving Suggestions
Turn the terrine onto a serving plate, remove cling film. Slice and serve with remaining cranberry sauce, which has been heated up with the port.
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