Ingredients
Method
1.Line a terrine or loaf tin (this recipe used a 24cm x 8cm terrine) with plastic wrap.
2.Using an electric beater, beat the egg yolks and sugar for 4-5 minutes until thick, pale and fluffy.
3.Whip the cream until soft peaks form then fold through the white chocolate, lemon curd and passionfruit.
4.Fold cream mixture into the fluffy egg yolks then pour into the terrine or tin. Freeze for at least 6 hours or until solid.
5.To serve, invert onto a serving platter, remove tin or terrine and peel off the plastic wrap. Drizzle ice cream terrine with a little extra passionfruit pulp.
Note
- Serves 4-6. – The terrine can be made in advance and frozen for up to 1 week.
