Ricotta, raspberry and passionfruit curd terrine

Recipes / Appetiziers

While this recipe makes enough for eight people, it will keep well in the freezer, although you might be tempted to have it for breakfast the following day! Begin this recipe 1 day ahead.

Recipe «Ricotta, raspberry and passionfruit curd terrine» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 egg yolks, 1/2 cup caster sugar, 100ml lemon juice, Zest of 1 lemon, finely grated, 3 passionfruit, pulp removed , 60g unsalted butter, 400g ricotta, 3/4 cup caster sugar , 300ml thickened cream, 100g soft Italian nougat, chopped, 80g store-bought meringue, crumbled, 1/4 cup condensed milk, 100g raspberries, plus extra to serve, 1/3 cup passionfruit curd or store-bought lemon curd, plus extra to serve.

Ingredients:

  • 4 egg yolks 
  • 1/2 cup caster sugar 
  • 100ml lemon juice 
  • Zest of 1 lemon, finely grated 
  • 3 passionfruit, pulp removed 
  • 60g unsalted butter 
  • 400g ricotta 
  • 3/4 cup caster sugar 
  • 300ml thickened cream 
  • 100g soft Italian nougat, chopped 
  • 80g store-bought meringue, crumbled 
  • 1/4 cup condensed milk 
  • 100g raspberries, plus extra to serve 
  • 1/3 cup passionfruit curd or store-bought lemon curd, plus extra to serve 

Instructions

  1. To make Passionfruit curd: Whisk together yolks and sugar until combined, then place in a saucepan with the remaining ingredients. Cook, stirring constantly, over a very low heat until mixture is thick. Pour into a 250ml sterilised jar, seal and set aside to cool. (see Notes)
  2. To make the Terrine: Line a 8cm deep, 13cm x 20cm terrine with plastic wrap, leaving plenty overhanging the sides to cover surface. Place the ricotta and sugar in a food processor and whiz until combined. Using electric beaters, whisk the cream to soft peaks, then gently fold into the ricotta mixture with the nougat, meringue, condensed milk, raspberries and passionfruit curd. Pour mixture into the lined terrine, cover surface with the overhanging plastic wrap and freeze overnight or until set.
  3. Invert terrine onto a serving platter, gently pulling on the plastic wrap to remove terrine. Serve sliced with extra passionfruit curd and raspberries.