- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus setting, plus overnight freezing
- Effort: medium
- 200 g hazelnuts, dry-roasted and skins rubbed off
- 12 medium egg whites
- 340 g caster sugar
- pinch of salt
- 750 ml double cream
- juice of 1/2 lemons
- fresh raspberries, to serve
For the raspberry sauce:
- 225 g fresh raspberries
- squeeze of lemon juice
- 1 tsp caster sugar, (optional)
1. Place the caster sugar and a little water in a heavy-based saucepan. Heat stirring until the sugar has dissolved. Bring to the boil and cook until it thickens into a syrup. Cook briskly until the syrup caramelises and turns golden brown.
2. Mix in the hazelnuts. Pour the hazelnut praline mixture onto a silicone parchment-lined baking tray and allow to cool and set.
3. Once set, break the hazelnut praline up and crush the praline into rough pieces using the end of a rolling pin.
4. In a large, clean, grease-free mixing bowl, make a meringue mixture. Whisk the egg whites until stiff. Gradually add half the caster sugar, whisking thoroughly between each addition.
5. Lightly fold in the remaining sugar, using a metal spoon.
6. In a separate large bowl, whip the cream together with the lemon juice until as stiff as the meringue mixture.
7. Fold the whipped cream into the meringue mixture. Fold in the crushed praline.
8. Divide the mixture among two large terrine tins, each lined with cling film.
9. Making sure that there are no air pockets, level the top, cover and freeze overnight.
10. To make the raspberry sauce, place the raspberries in a jug blender or food processor. Blend until smooth. Flavour as needed with lemon juice and caster sugar. Pass through a fine sieve.
11. Serve slices of the terrine with fresh raspberries and raspberry sauce.
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