This prep-ahead cranberry and amaretto terrine is the perfect festive pud when you want minimum fuss on the big day

Yields:

10

Prep Time:

35 mins

Cook Time:

5 mins

Total Time:

40 mins

• 250 g frozen cranberries, plus extra for decorating
• 80 g caster sugar
• 30 ml fresh orange juice
• Vegetable oil, for greasing
• 397 g tin condensed milk
• 300 ml double cream
• 4 Tbsp. amaretto
• 180 g amaretti biscuits
• 60 g butter, melted
• 1 Tbsp. light brown sugar

• 1. Step 1Combine the frozen cranberries and 150ml water in a saucepan. Gently simmer until the cranberries have defrosted and started to break down. 
  2. Step 2Remove from the heat and allow to cool slightly before adding to a blender and blitzing until smooth. Pour/scrape into a fine mesh sieve placed over a bowl. Discard any solids and stir the sugar and orange juice into the purée while still slightly warm so the sugar easily dissolves. 
  3. Step 3Set aside until completely cool. Grease and double line a 9 x 20cm loaf tin with baking paper. Pour in the cranberry purée and freeze for 2hr until solid.
  4. Step 4In a large bowl, use an electric hand whisk to beat together the condensed milk and double cream with a large pinch of salt until thickened. Gradually add the amaretto while continuing to beat. Crumble up 30g of the amaretti biscuits and fold into the mixture. Pour into the loaf tin and return to the freezer. Freeze for 3hr until firmer but still a little tacky.
  5. Step 5Blitz the remaining amaretti in a food processor. Add the melted butter and sugar and pulse until combined. Pour onto the ice cream and, using the back of a spoon, spread out until even, gently applying pressure so the crumbs stick together. Wrap and transfer to the freezer for another 3–4hr, ideally overnight.
  6. Step 6When ready, let the terrine sit at room temperature for 5min, before placing a large plate or serving board over the tin and inverting it. Peel off the baking paper and serve, decorated with a few extra cranberries.