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Tuesday, 20 September 2011

Peach & Raspberry Terrine with Mascarpone Drizzle

390g pound cake, sliced in thirds horizontally
3 cups Europe’s Best Raspberries, thawed
½ cup sugar, divided

475g tub of mascarpone cheese, divided
3 tbsp milk
1 tsp vanilla extract
1 cup Europe’s Best Sun Ripe Peaches, thawed
3 tbsp milk

Line an 8 ½” x 4 ½” loaf pan with plastic wrap, leaving enough to hang over sides. 

Combine raspberries and 1 tbsp sugar in bowl. In separate bowl, mix 1 ½ cups cheese, milk and remaining sugar. Arrange peaches in bottom of prepared pan. Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake. Continue layers ending with cake. Wrap tightly with plastic wrap and chill at least 2 hours. 

Drizzle: combine remaining mascarpone cheese with 3 tbsp milk. Add additional milk if necessary to achieve a liquid texture. To serve, invert Terrine onto platter and remove wrap. Slice and garnish with drizzle. 

Serve immediately.


1 comment:

Sandy said...

You are one heck of a good cook I can tell by the recipes - you go girl!!