DD_logo_small DAILY DINNERS

Terrine de Brioche aux Framboises Printer Friendly Copy
terrine_brioche_framboises  
Serves 4 Prep  20 mins Refrigeration: 1h Easy  
      My rating rating4

Ingredients

300g raspberries
6 brioche slices
7g vanilla sugar
oblong cake tin

For the Chantilly cream
200ml double cream, very cold      
16g icing sugar



  1. Cover the inside of the cake tin with cling film to enable you to get the mould out more easily. Pass 250g of the raspberries through a sieve and catch the juices in a bowl.

  2. To make the Chantilly cream: it is imperative that all the ingredients, especially the cream must be as cold as possible. Put the bowl and the blades of the whisk in the fridge before using. Use an electric whisk to beat the cream until stiff peaks form. Add the icing sugar slowly to the mixture, a spoonful at a time.

  3. Add the Chantilly cream to the raspberry juices with the vanilla sugar and mix carefully by hand.

  4. Cut the brioche slices to fit the mould: a layer at the bottom, then build up the sides, keeping some slices for the top. Pour the Chantilly-raspberry mixture inside, leaving just about 1 cm to fit in the top and finish off by cutting the slices neatly to fit in the top. Refrigerate for at least 1 h.

  5. To serve, turn de loaf out onto  a serving plate, cut into slices and serve with the remainder of the raspberries.

Special Dessert:
Queen of Hearts Tart
queen_of_hearts_pudding
Great Dessert:
Lemon Poppyseed Cupcake
lemon_poppyseed_cupcake 

Quick Dessert:
Light StrawberryTiramisu
tiramisu_light