Raspberry ripple, but not as you know it

Raspberry ripple, but not as you know it

As it is coming up to the most romantic day of the year – Valentine’s Day – we have come together along with Lakeland LTD, to give you a few recipes to spoil your other half on this special day for couples.

Fills a 2lb loaf tin


  • Vegetable oil, to grease
  • 100g white chocolate
  • 600ml whipping cream
  • 3 tbsp icing sugar
  • 300g raspberries


  1. Lightly oil a 2lb loaf tin then line it with clingfilm.
  2. Break the chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water. Allow to cool slightly while beginning step 3.
  3. Place the cream and 2 tbsp of the icing sugar in a large bowl and whisk until soft peaks form. Using a teaspoon, drizzle the melted chocolate over the surface of the cream, sprinkle on 175g of the raspberries and gently fold in. Transfer the mixture into the prepared tin and freeze for 3 hours or until firm.
  4. Blend most of the raspberries (reserving a few to decorate) and the remaining icing sugar in a food processor.
  5. To serve, remove the terrine from the freezer and stand for 15-20 minutes before turning onto a serving plate. Drizzle with the raspberry sauce and scatter on the reserved raspberries.