Terrine de Brioche aux Framboises |
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Serves 4 |
Prep 20 mins |
Refrigeration: 1h |
Easy |
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My rating |
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Ingredients |
300g raspberries
6 brioche slices
7g vanilla sugar
oblong cake tin
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For the Chantilly cream
200ml double cream, very cold
16g icing sugar
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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.
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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.
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Add the Chantilly cream to the
raspberry juices with the vanilla sugar and mix carefully
by hand.
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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.
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To serve, turn de loaf out
onto a serving plate, cut into slices and serve with
the remainder of the raspberries.
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