Preparation Time:20 minutes, 1 hour 30 minutes to chill
Cooking Time:40 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• For the summer berry terrine
• 570ml raspberry coulis or puree (readymade is fine)
• 2 tbsp water
• 2 leaves of gelatin, soaked in cold water
• 8 slices of white bread, crusts removed
• 30g blueberries
• 30g strawberries, hulled and halved
• 30g raspberry
• 30g blackberries
• For the white chocolate ice cream
• 275ml whipping cream
• 275ml milk
• 1 vanilla pod, split and seeds removed (or 1 tsp vanilla essence)
• 6 eggs yolks
• 100g caster sugar
• 100g white chocolate
• For the whiskey custard
• 275ml whipping cream
• 275ml milk
• 1 vanilla pod, split and seeds removed (or 1 tsp vanilla essence)
• 40ml whiskey
• 6 egg yolks
• 100g caster sugar

Method

2. For the summer berry terrine: Line a loaf tin with a double layer of cling film, ensuring that it covers every side and is wide enough to cover the top. Mix half of the coulis with the water, pour the liquid into a wide tray and soak the bread in oil for 10-15 minutes in the fridge. Heat the remaining coulis in a pan, add the blueberries, cook them for 1 minute and then add the strawberries. Squeeze water from the gelatine and. Remove the pan from the heat, add the remaining berries and then add the gelatin to the warm mixture. At this stage, you could also add a little ground cinnamon or star anise. The extra spice that they give works extremely well with the fruit. Use the soaked bread to line the loaf tin evenly without any overlaps. Half-fill the lined tin with the berry mixture and put a layer of bread over the top of it. Add the remaining berry mix and cover with some more slices of bread. Bring the overhanging cling film up over the top of the tin and chill it for 1 1/2 hours before serving.
4. For the white chocolate ice cream: Put the cream and milk into a pan, add the vanilla pod or essence and bring to the boil, fusing a vanilla pod will give a richer flavour and a nicer colour to the custard.) Whisk the egg yolks and sugar together until the mixture is pale. After the milk mixture has come to the boil, remove it from the heat and slowly add it to the egg and sugar mixture, whisking constantly. Return the mixture to the pan and place it on a low heat. Cook the mixture, stirring constantly until it coats the back a spoon. Once cooked, remove it from the heat, strain it and put it in the fridge to chill. Put the mixture in an ice-cream machine and set it to churn for 30 minutes.