meringue & raspberry layered ice cream terrine
preparation time 15 minutes. freezing time 4-6 hours
Ingredients
2.5L Bulla Vanilla Ice Cream, softened
50g homemade/pre-bought rosewater or
vanilla meringues, smashed
50g white chocolate, shaved
2 tsp dried rose petals
120g fresh raspberries
to serve
strawberries
raspberries
additional meringues
Cooking Directions
- Line an 8cm deep, 10cm x 20cm loaf tin with baking paper, extending the baking paper 5cm above the top of the tin.
- 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.
- To serve, cut into slices and garnish with additional berries and meringues.