Frozen Raspberry-Skyr Terrine with Toasted Almonds
A sliceable French-style frozen terrine of protein-rich skyr and crushed raspberries, layered with toasted almonds.
Best for A cooling summer dessert with roughly 12 g protein per slice and low added sugar
This is a semifreddo's leaner, brighter cousin — no eggs, no ice-cream churn, just thick Icelandic skyr whipped with a whisper of honey and rippled with crushed summer raspberries, then frozen firm in a loaf pan the French way so it slices into clean, marbled terrine slabs. Skyr does the heavy lifting: it sets creamy rather than icy and carries real protein, so a slice actually satisfies instead of vanishing. Toasted almonds run through the middle for crunch and good fats. Serve it straight from the freezer with a few fresh berries — it's the dessert I make on the hottest week of the year.
Ingredients
- 600 g plain skyr , cold
- 150 ml heavy cream , cold
- 60 g honey , plus more to taste
- 5 ml Vanilla extract
- 300 g fresh raspberries , divided; 250 g for the ripple, 50 g to serve
- 1 lemon , zest and 1 tablespoon juice
- 50 g Sliced almonds , toasted in a dry pan until golden, cooled
- 1 g fine sea salt , a pinch
Instructions
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1
Line a 900 g (1 lb) loaf pan with plastic wrap or parchment, leaving generous overhang on the long sides so you can lift the terrine out later. Set it in the freezer to chill while you work. Crush 250 g of the raspberries with a fork together with the lemon juice into a loose, seedy purée, leaving a few chunks for texture; taste and stir in a little extra honey only if the berries are sharp.
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2
In a large cold bowl, whip the heavy cream to soft peaks. In a second bowl, whisk the skyr with the honey, vanilla, lemon zest, and salt until smooth and glossy, then gently fold in the whipped cream and most of the toasted almonds (reserve a spoonful). Keep the mixture light — you want it airy, not deflated.
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3
Spoon half the skyr mixture into the chilled pan and level it. Dollop over half the raspberry purée and drag a knife through in an S-motion to ripple, not blend. Add the remaining skyr, then the rest of the purée, and swirl once more for a marbled look. Scatter the reserved almonds on top, cover with the overhang, and freeze until firm.
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4
Freeze for at least 6 hours or overnight. To serve, lift the terrine out by the overhang, let it stand at room temperature for 5 minutes to soften slightly, then slice with a warm knife into 8 slabs. Top with the reserved fresh raspberries and serve at once.