Ingredients

For the meringue:

• 100g egg white
• 100g caster sugar
• Dash vanilla
• 100g icing sugar
• 10g cornflour

For the ice cream:

• 500ml whipping cream
• 1 tin condensed milk (397g)
• 150g fresh raspberries

To garnish:

• 12 fresh raspberries
• Mint
• Edible flowers (optional)

Tools

• kMix Stand Mixer

Method

For the meringues:

1. Preheat your oven to 120C/100C fan.
2. Line a baking tray and set aside.
3. Into the bowl of your Kenwood kMix fitted with the whisk attachment, add in the room temperature egg whites.
   Whisk on medium speed until frothy; at this point, gradually add the caster sugar and whisk until thick.
4. To this, add the vanilla and mix.
5. Finally, add the icing sugar and cornflour and whisk for 5 minutes until thick and glossy.
6. Fit a piping bag with a large round nozzle and pipe 20 teardrop meringues on the tray.
7. Bake in the preheated oven for 45 minutes, turn the oven off and allow them to cool fully inside the oven.

For the ice cream:

1. Fit your Kenwood with a whisk attachment, add in the whipping cream and whisk until thick.
2. To this, add in the condensed milk and whisk to combine.
3. Mash the fresh raspberries with a fork and carefully fold this through the cream mix to create a marbled effect.
4. Double line a 2lb loaf tin with cling film and spoon the raspberry cream inside. Tap on your counter to level out, cover the top with the overhanging cling film, and freeze overnight.

To serve:

1. Take the terrine out of the freezer 10 minutes before serving, place on your serving dish and top with the meringue, fresh raspberries, mint and edible flowers.

Chef's Notes:

1. Top Tip: Place your serving dish in the freezer for 30 minutes before serving, this will stop the terrine melting as fast.