Kiwi terrine
Fancy for a light and delicious dessert? Try your hand at our kiwi terrine recipe.
1. Peel the kiwis, cut into thin slices and refrigerate.
2. Beat the butter with an electric mixer with the sugar until foamy. Add the eggs one by one and the almond powder. Beat again to obtain a smooth mixture.
3. Line cling film in bottom and long sides of the terrine. Arrange the kiwi slices on the bottom and sides of the terrine. Then fill with half of the almond cream. Gently tap the pot on the work plan to pack the cream. Cover with a layer of kiwi and then pour the remaining cream. Tap again then fold the clingfilm. Place for 3 hours in the fridge.
4. Unmould the terrine on a dish, remove the film and decorate with raspberries and mint leaves. Serve well chilled.
