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Ricotta, raspberry and passionfruit curd terrine
Ricotta, raspberry and passionfruit curd terrine
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Prep Time:
760 minutes
Cook Time:
20 minutes
Total Time:
780 minutes
Serves 8. Freezer-friendly. Best if made a day ahead for breakfast the next day.
Ingredients:
  • 4 egg yolks
  • 110g caster sugar
  • 100ml lemon juice
  • Zest of 1 lemon, finely grated
  • 3 passionfruit, pulp removed
  • 60g unsalted butter
  • 400g ricotta
  • 165g caster sugar
  • 300ml thickened cream
  • 100g soft Italian nougat, chopped
  • 80g store-bought meringue, crumbled
  • 75g condensed milk
  • 100g raspberries, plus extra to serve
  • 60ml passionfruit curd
Instructions:
  • Combine yolks and sugar until smooth, then put them in a saucepan with the rest of the ingredients. Cook on low heat, stirring continuously, until the mixture thickens. Transfer to a sterilized 250ml jar, seal, and let it cool.
  • Prepare the Terrine: Line a 8cm deep, 13cm x 20cm terrine with plastic wrap, ensuring excess hangs over the sides. Blend ricotta and sugar in a food processor. Whip cream to soft peaks and fold into ricotta mix along with nougat, meringue, condensed milk, raspberries, and passionfruit curd. Pour mixture into terrine, cover with excess plastic wrap, and freeze overnight until set.
  • Carefully flip the terrine onto a serving platter while gently pulling the plastic wrap to release it. Enjoy sliced with additional passionfruit curd and raspberries.

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