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We have assembled all of the most lovedand highest rated Festive terrine in our website. It is the finest of the Ideal!

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Ingredients

180g caster sugar
6 egg yolks
900ml thickened cream
200g Christmas pudding, crumbled
1 cup mixed glace cherries
1/2 cup shelled unsalted pistachios
Silver cachous, to serve

Method

Step 1 Line a 1.5-litre terrine with plastic wrap, leaving some overhanging to cover top.
Step 2 Place sugar in a saucepan with 2 tablespoons cold water over low heat. Stir, with a wooden spoon, until sugar dissolves. Increase heat to high and cook for 5 minutes, without stirring, but brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming. Be careful the syrup doesn't darken. Allow to cool.
Step 3 Meanwhile, with an electric mixer, beat egg yolks until doubled in volume. Beating continuously, slowly add sugar syrup and continue to beat until cool.
Step 4 Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbled pudding and half with the egg mixture. Using a metal spoon, carefully fold the two whipped-cream mixtures together with the cherries and pistachios. Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in the freezer overnight.
Step 5 When ready to serve, remove the terrine, invert onto a platter and top with silver cachous.

Festive terrine

How to make Festive terrine

Ingredients

Method