Raspberry Lime Terrine Recipes

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

Steps:

• Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
• Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

Steps:

• For the jelly terrine, place the sugar and water into a pan and bring to the boil.
• Meanwhile, soak the gelatine leaves in cold water in a small bowl.
• When the water has boiled, squeeze the water out of the gelatine, add to the pan and mix gently. Pass the mixture through a sieve into a bowl and allow to cool until it is just starting to thicken.
• Grease a terrine mould with oil, then line with cling film.
• Pour the vodka into the setting jelly mixture, then spoon a little of the jelly into the base of the terrine and allow to begin to set. Sprinkle in a layer of raspberries, then top with a little of the jelly and spread to fill the gaps between the raspberries. Add another layer of raspberries, then top with more jelly. Repeat the layers with the remaining raspberries and jelly, then smooth over the top. Place into the fridge to set for about an hour.
• For the lime syrup, place the sugar, lime juice and water into a pan and bring to a simmer. Dissolve the arrowroot in a little water and, using a whisk, mix it into the pan little by little until thickened to make a smooth sauce. Pass through a sieve into a bowl, stir in the lime zest and allow to cool.
• To serve, carefully turn the terrine out of the mould onto a plate and remove the cling film. Slice the terrine into 2cm/1in thick slices and place onto serving plates with the sauce spooned around the edge.