Raspberry and Finger Lime Ripple Ice Cream Terrine
Prep Time
30m
Cook Time
2-3m (5h Freeze)
Serves
6-8
Ingredients
- 395g can condensed milk
- 200g white chocolate, chopped
- 250g mascarpone or cream cheese
- 1 1/2 cups cream
- 1 cup Yackandandah Raspberry and Finger Lime Curd
- Berries and white chocolate shapes, for decoration
Instructions
Step 1
Combine the condensed milk and chocolate in a plastic bowl and MW with short 20 second bursts (stir well between bursts) until the chocolate is just melted, stir well to combine then chill for 30 minutes.
Step 2
Beat the chocolate mixture with the mascarpone until well combined, add the cream and beat until thick and fluffy.
Step 3
Layer one third of the ice cream onto the base of a paper lined 12cm x 22cm loaf pan, drizzle with 1/3 of the curd and swirl into the mixture lightly with a skewer. Repeat with another third of the ice cream and curd then finish with the remaining ice cream. Cover and freeze until firm.
Step 4
Unmould the ice cream onto a serving plate, top with the fruit, drizzle with the remaining curd then decorate with chocolate. Serve immediately.
