Wild Food from Land and Sea by Marco Pierre White

Author:Marco Pierre White
Language: eng
Format: azw3, epub
ISBN: 9781448147168
Publisher: Ebury Publishing
Published: 0101-01-01T00:00:00+00:00

Line a terrine 30 × 7.5 cm (12 × 3 in) with greaseproof paper. Set the freezer to its coldest.

Heat 150 g (5 oz) of the sugar in a heavy-based pan to melt and make a caramel.

Stir in the hazelnuts and pour on to a cold oiled tray to set. When cold, crush into small pieces.

Whip the egg whites and the remaining sugar together to make a stiff meringue.

Whip the cream to stiff peaks, then fold together with the meringue and crushed nuts gently until mixed.

Fill the terrine to the top with the mixture, and place in the freezer until hard.

To serve, remove the terrine from the freezer. Cut into slices and serve surrounded by the raspberry coulis.

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