I’ve had quite a crazy week – all sorts of things have been going on, and this is the first chance I’ve really had to sit down and write. In the same way that 9:30 yesterday evening was the first opportunity I had to bake. Incidentally it was well-timed, because the weather has been GLORIOUS today (apart from a brief downpour that happened to coincide with my cycle home), and I went to a BBQ at my lovely friends’ house, and they gave me homemade burgers, and I gave them this. Iced apricot and blueberry terrine.
I’ve been abbreviating and referring to it as ‘ice cream’ to people, but when we came to eat it and tried to scoop it out of the tub, it became very clear that it is not ice cream. It does not scoop, it is designed to be sliced. So sliced it was. I’m not going to lie, it mostly tastes of cream and meringue, but there is nothing wrong with that. The original recipe involved blackcurrants instead of blueberries, but not knowing where the hell to get blackcurrants (I tried both supermarket and actual market, and they don’t seem to be a thing), I compromised with the closest thing possible. And it turned out very well. This is like a test run for me before I make real ice cream for the first time, and I’m feeling pretty confident about being able to do that now.
Iced Apricot and Blueberry Terrine (adapted from Tender Vol.II by Nigel Slater)
200g blueberries (by all means, use blackcurrants if you can find them)
2 tbsp caster sugar
2 tbsp water
120g meringues (8 meringue nests – you can make your own, but I was lazy and used shop bought)
1. Put the blueberries, sugar and water into a small pan. Bring to the boil, leave to simmer for 5 mins, until the fruit starts to burst, then boil hard for two minutes until the liquid has reduced a little. Remove from heat and allow to cool a little.
2. Halve and stone the apricots, and then chop into small pieces. Whip the cream until it is thick but stop short of whipping it so far that it stands in peaks. It should be able to slide slowly from the whisk.
3. Crumble the meringues into small chunks, then fold gently into the whipped cream with the chopped apricots. Pour into a freezer-proof box (roughly 24x12x7cm) lined with cling film. Pour the blueberries on top, then gently swirl them through the mixture. Fold the overhanging cling film over the top and freeze for at least 4 hours. To serve, cut into thick slices with a sharp knife.
Next week: Chocolate Chip Cupcakes!