- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 35 minutes plus 8 hrs (or overnight) freezing
- Effort: medium
For the compote
- 350 g blackberries
- 150 g caster sugar
- 50 ml crème de cassis, blackcurrant liqueur
For the terrine
- 4 egg yolks
- 100 g caster sugar
- 4 tbsp water
- 200 ml double cream
- 250 g mascarpone
1. Place the blackberries, caster sugar and crème de cassis in a heavy-based saucepan and heat gently until the sugar has just dissolved and some, but not all the blackberries are beginning to release their juices.
2. Remove from the heat and leave to cool until at room temperature.
3. Strain half the mixture through a sieve and keep the remainder to serve with the iced terrine.
4. Dissolve the sugar in a small saucepan with 4 tablespoons of water, and cook until thick and syrupy - the mixture should lightly coat the back of a spoon. Remove from the heat and leave to cool slightly, until the bubbles have subsided.
5. Put the egg yolks in a large bowl. With an electric beater, whip until light, fluffy and almost twice their volume. Pour the sugar syrup down the side of the bowl, whisking all the time until it has all been incorporated.
6. Fold in the blackberry puree, cream and the mascarpone cheese, and when smooth, spoon the mixture into a 900ml non-stick terrine mould. Place in the freezer and freeze for at least 8 hours, or preferably overnight.
7. Remove the dessert from the freezer 30 minutes before you need it, and serve in slices, with spoonfuls of the blackberry compote on the side.
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