Servings: Serves 8
- 8 to 10 limes
- 1 1/4 cups sugar
- 3 envelopes (1/4 ounce each) unflavored gelatin
- 2 1/2 cups fresh raspberries
- 1 large egg white
- 1/4 cup sugar
- 1 bunch thyme sprigs
To make terrine: With a vegetable peeler, remove three 2-inch-long strips lime zest, leaving any white pith behind. Squeeze 1 cup juice from limes.
In a medium saucepan, combine lime zest, sugar and 1 1/4 cups room temperature water. Bring to a simmer, stirring to dissolve sugar.
Meanwhile, in a small bowl, sprinkle gelatin over 1/2 cup cold water. Let stand until soft, about 3 minutes. Remove saucepan from heat and discard lime zest. Stir gelatin into hot syrup until gelatin dissolves. Stir in lime juice and 1 3/4 cups cold water until well blended. In an 8-cup loaf pan, spread raspberries in an even layer, or divide them evenly among 8 individual dishes. Pour in lime mixture. Refrigerate overnight or until firm.
To make sugared thyme sprigs: Whisk 1 large egg white in a bowl. Spread 1/4 cup sugar on a plate. Dip thyme sprigs in egg white, shake off excess and dredge in sugar. Set sprigs on a wire rack to dry for 30 minutes.
To serve, briefly dip bottom of the loaf pan into hot water. Turn terrine out onto a serving platter and garnish with thyme sprigs. With a serrated knife, cut into slices to serve.