Tasty Frozen Dessert, Perfect For Hot Summer Evenings…
Edinburgh based, Barbara Griffin is a professionally accredited and accomplished coach (fitness and life) with over 20 years’ experience in helping people transform their lives.
Drawing from her psychology degree and decades of practice, her research into the world of well-being coaching and feedback from her workshops and courses, Barbara has written an online book, Re-Vitalise Your Eating, where she shares her top strategies to encourage readers to establish a joyous relationship with food.
The book has recipes and meal plans, as well as hints and tips, all of which aim to help readers create a heathy connection with food along with encouraging confidence in the kitchen by combining ingredients and flavours to create a variety of nutritious meals from a core range of store cupboard and fridge staples.
Here, Barbara shares a tasty frozen dessert, perfect for sunny evenings and a perfect way to use up all those delicious Scottish raspberries sitting in the fridge.
This takes just 25 minutes to prepare, with no cooking and can be kept in the freezer for up to a month.
Frozen Raspberry Terrine
Ingredients
350g/12oz raspberries
3 eggs
100g/4oz golden caster sugar
284ml pot double cream
2 meringue shells cut into small pieces
Method
Mash 150g of the raspberries, pass through a sieve, discarding seeds and set aside.
Line a 1l loaf tin with cling film.
Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (electric whisk 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 puree over the mix in a zig zag then gently pour into the lined loaf tin.
Freeze for a minimum of 4 hours and serve in slices with the remaining whole raspberries.
For further info on Barbara and her methods follow her on Instagram