meringue & raspberry layered ice cream terrine

Cooking Directions

1. Line an 8cm deep, 10cm x 20cm loaf tin with baking paper, extending the baking paper 5cm above the top of the tin.
2. Combine Bulla Vanilla Ice Cream with the meringues, chocolate and rose petals. Pour half into the prepared pan, smoothing the surface. Press the raspberries into the ice cream and cover with the remaining ice cream mixture, smoothing the surface. Fold paper over to help enclose and maintain shape. Wrap well with plastic wrap and freeze for 4-6 hours until firm.
3. To serve, cut into slices and garnish with additional berries and meringues.