Rhubarb and Redcurrant Terrine with Goat Cheese Ice Cream Recipe by Peter Clifford

Rhubarb and Redcurrant Terrine with Goat Cheese Ice Cream Recipe by Peter Clifford

This dessert is not only visually appealing, it offers a great balance of flavours and a delicate yet different ice cream that will pleasantly surprise your guests.

Serves 6


For the Rhubarb and Redcurrant Terrine

– 7 to 8 g gelatin (approximately 3 leaves)
– 300 ml water
– 300 g caster sugar
– 2 star anise
– 1 slice orange flesh, pith removed
– 1 cinnamon stick
– 100 ml grenadine syrup
– 300 g rhubarb, peeled and sliced into 3 cm lengths
– 100 g fresh redcurrants

For the Goat Cheese Ice Cream

– 500 ml milk
– 250 g fresh goat cream cheese
– 150 g caster sugar
– 120 g egg yolks


1. To make the rhubarb and redcurrant terrine, first put gelatin to soak in cold water.
2. Place six metal rings, about 5 cm deep and 10 cm in diameter, on a flat tray and line with cling film, the tray acting as the base.
3. Place the water, sugar, star anise, orange and cinnamon in a pot, bring to a boil and simmer for 7 minutes, sieve and then add grenadine.
4. Reheat this mixture and use it to poach rhubarb until tender but still holding its shape: 2 or 3 minutes at most.
5. Carefully remove the rhubarb from the liquid and arrange it and the redcurrants in metal rings, as desired.
6. Dissolve gelatin in 300 ml of the poaching syrup (if the syrup is cold, reheat gently but don’t boil) and cover the rhubarb and the redcurrants. Cover molds with cling film and set in the fridge overnight.

Make the Goat Cheese Ice Cream

1. To make the goat cheese ice cream, whisk egg yolks and sugar until fluffy and pale. Heat the milk and, when just boiled, add it slowly to the egg-and-sugar mix, whisking all the while.
2. Pour the resulting liquid back into the pot and simmer over a low heat until it thickens. Remove from heat.
3. Mix in crumbled goat cheese and stir in until completely incorporated. Place in an ice cream machine and follow the manufacturer’s instructions, or place in a container in the freezer for 2 hours, mixing well with a fork every 30 minutes, then cover with cling film and leave to freeze.
4. To serve, turn out terrine onto plate and serve with a scoop of ice cream, some fresh redcurrants and a mint leaf.

Pan-Fried Scallops with Fried Egg, Brioche, Mushrooms and Beurre Blanc Recipe by Peter CliffordChef Peter Clifford learnt his craft from his father, renowned Michelin star chef Michael Clifford. He went to work at the Nuremore Hotel and Country Club in Carrickmacross, with highly respected chef Ray McArdle. After a few years he made the move to London working in restaurants such as Restaurant Gordon Ramsay, 15 by Jamie Oliver, Tom Aikens. He now wants to make his own mark on the haute cuisine scene with his restaurant, Fennel.


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