Recipe: Passionfruit terrine
By Angela CasleyNZ Herald·
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Save Serves 8
• 200g cream, lightly whipped
• 200g thick natural yoghurt
• 200g meringues, broken into pieces
• ½ cup passionfruit pulp - approx 7-8
• 2 passionfruit for drizzling
1. Line a 22cm loaf tin with baking paper or tin foil.
2. In a large bowl place the cream, yoghurt and meringues.
Gently stir until combined, but don't overwork.
3. Fold through the passionfruit pulp. Spoon into the loaf tin, cover and freeze for 8 hours or overnight.