Raspberry Watermelon Terrine With Blueberry Sauce Recipes

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

WATERMELON-BLUEBERRY SALAD

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

JELLIED RASPBERRY AND VODKA TERRINE WITH LIME SYRUP

Steps:

• For the jelly terrine, place the sugar and water into a pan and bring to the boil.
• Meanwhile, soak the gelatine leaves in cold water in a small bowl.
• When the water has boiled, squeeze the water out of the gelatine, add to the pan and mix gently. Pass the mixture through a sieve into a bowl and allow to cool until it is just starting to thicken.
• Grease a terrine mould with oil, then line with cling film.
• Pour the vodka into the setting jelly mixture, then spoon a little of the jelly into the base of the terrine and allow to begin to set. Sprinkle in a layer of raspberries, then top with a little of the jelly and spread to fill the gaps between the raspberries. Add another layer of raspberries, then top with more jelly. Repeat the layers with the remaining raspberries and jelly, then smooth over the top. Place into the fridge to set for about an hour.
• For the lime syrup, place the sugar, lime juice and water into a pan and bring to a simmer. Dissolve the arrowroot in a little water and, using a whisk, mix it into the pan little by little until thickened to make a smooth sauce. Pass through a sieve into a bowl, stir in the lime zest and allow to cool.
• To serve, carefully turn the terrine out of the mould onto a plate and remove the cling film. Slice the terrine into 2cm/1in thick slices and place onto serving plates with the sauce spooned around the edge.

CRUNCHY RASPBERRY RIPPLE TERRINE

Steps:

• Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
• Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.