Gardens and food are full of good memories. The one-for-the-basket-and-two-for-me rule is my truth when it comes to raspberries.
It’s truly one of my favourite fruits. Complementary with lemon, chocolate, cheese and mint, raspberry is full of tart personality best found locally. The shelf life is quick, so they’re best enjoyed as soon as possible!
We have yielded a handful of berries this year as our plants were just put in last year – well, that’s my story and I am sticking to it.
Every year we plant a few new things that help us in our quest to grow our own food. Taking control of what goes on and in our food is one of the small steps to a cleaner life.
This week on a walk I noticed a beautiful community garden, the vegetables standing tall and proud, not a weed in sight. That’s indicative of a love of gardening – well done, and happy growing.
Eton Mess Terrine
- 12 oz fresh raspberries
- 3 eggs
- 4 oz sugar
- 285 ml whipping cream
- 2 meringues, crumbled
Line a loaf pan with plastic wrap, leaving extra on the sides to wrap the top later.
In a stainless steel bowl whisk together sugar and eggs.
In a bain-marie, continue to whisk over a simmer until the egg mix is fluffy and doubles in volume. You can use electric beaters if you like. Remove from heat and whisk until cool.
Whip the cream in a bowl until just thickened. Fold into the egg mix.
Purée half the raspberries and pass through a fine sieve to remove seeds. Drizzle the raspberry juice over the cream mix, add crumbled meringues and gently fold in – do not mix all the way through, it should be rippled.
Pour into the plastic lines load pan. Cover and freeze overnight.
Pull out of freezer and remove the plastic from the loaf. Slice with a hot knife.
Serve with rest of the raspberries and whipped cream.