When I saw this I just had to share it with you!
It is stunning.
The recipe and video is taken from Bake Club, the fabulous new online club from our sister company.
If you want to watch a fab video of this recipe and also find out how to make blackberry ice cream and vanilla ice cream sign up to Bake Club (you get a free 30 day trial) and click here http://www.baked-and-delicious.com/techniques/ices.
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Layers of blackberry ice cream, crushed amaretti biscuits and white chocolate or vanilla ice cream make this terrine the perfect dessert for a special occasion.
The terrine, chocolate discs and frosted blackberries can all be prepared in advance, giving you maximum time to spend with your guests.
- 1 hour (plus softening, freezing and drying)
- Cooking time 20 minutes (for the amaretti)
- Servings 12
For the amaretti biscuits (makes 24):
- 150g (5oz) ground almonds
- 175g (6oz) caster sugar
- 2 egg whites
- 1tbsp amaretto liqueur
For the terrine:
- 600ml (1 pint) blackberry ice cream
- 400ml (14fl oz) white chocolate or vanilla ice cream
- 150g (5oz) amaretti biscuits, coarsely crushed
For the white chocolate discs:
- 150g (5oz) white chocolate, melted
- Acetate chocolate transfer sheet in a design of your choice
For the frosted blackberries:
- 1 small egg white, lightly whisked
- 150g (5oz) fresh blackberries
- 3tbsp caster sugar
- Fresh mint leaves
- Icing sugar, to dust
Making the amaretti
1 Preheat the oven to 170°C (fan 150°C)/325°F/gas 3 and line 2 baking trays with baking parchment. Whisk the egg whites in a large bowl until they hold firm peaks. Add the sugar, ground almonds and amaretto liqueur and fold everything together with a metal spoon until you have a smooth paste.
2 Use a teaspoon to spoon the mixture onto the prepared trays, spacing them at least 2.5cm (1in) apart, as they will spread slightly during baking. Bake for 20 minutes or until lightly golden. Allow the amaretti to cool completely on the trays before crushing what you need for the recipe (see tip).
Tip: You won’t need all the amaretti biscuits for the terrine – only about 16. The leftovers can be stored in an airtight container at room temperature for up to a week.
Making the terrine
1 Take the blackberry ice cream out of the freezer, transfer half to another container (returning the rest to the freezer) and leave at room temperature until soft enough to spread. Spoon into a 900g (2lb) silicone loaf pan and spread level with a palette knife.
2 Cover the layer of ice cream by pressing cling film over the surface of it and return to the freezer for at least 1 hour to firm up.
3 Remove the white chocolate or vanilla ice cream from the freezer and leave at room temperature until it is soft enough to spread. Take the loaf pan out of the freezer, remove the cling film and sprinkle the layer of blackberry ice cream with half the crushed amaretti.
4 Spoon the white chocolate or vanilla ice cream over the crushed amaretti, spread level and top with cling film. Return to the freezer for a further 1 hour until the ice cream is firm.
5 Soften the remaining blackberry ice cream. Remove the loaf pan from the freezer, peel off the cling film and sprinkle the rest of the amaretti crumbs over the white chocolate or vanilla ice cream.
6 Spoon the remaining blackberry ice cream on top, spread level and cover with cling film. Return to the freezer for at least 8 hours, preferably overnight.
Making the white chocolate discs
1 Place a patterned acetate transfer sheet on a board with the textured side facing up and the shiny side down. Spoon the melted white chocolate onto the sheet, then with a palette knife, spread the chocolate thinly over the top being sure to completely cover the edges of the sheet.
2 Chill in the fridge for 5 minutes, then press a 3cm (1¼in) round cutter firmly into the chocolate to cut out at least 8 discs.
3 Allow the chocolate to set completely before carefully peeling the discs away from the backing of the sheet to reveal the pattern.
Making the frosted blackberries
1 Brush the egg white over the blackberries until they are coated.
2 Spread out the caster sugar on a plate and roll the blackberries in it. Set aside on a clean plate to dry.
Serving the terrine
1 Turn out the frozen terrine onto a serving plate and carefully lift away the loaf pan.
2 Decorate the top with the frosted blackberries, mint leaves and the chocolate discs. Dust lightly with icing sugar before cutting into slices to serve.