Recipe

Frozen Mango Raspberry Terrine Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago This dessert was beautiful and received big accolades. It was a little more difficult than the recipe led me to believe it would be. Freezing 10 minutes between layers was a must, not just an option as stated in the recipe. Be sure to make the raspbe... More Prep:15m Cook:40m Servings:10	Mountainmam
	mango rasberry terrine

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Ingredients

For raspberry sorbet

2/3 cup sugar

1 cup water

15 oz fresh raspberries (3 cups)

1 1/2 tablespoons fresh lemon juice

For terrine

2 pt mango sorbet

2 pt superpremium mango ice cream

Special equipment: an ice cream maker; a 12- by 4 1/2- by 3-inch loaf pan* or other 8-cup mold

Accompaniment: diced mango (optional)

Directions

Make sorbet:

Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.

Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours.

Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.

Assemble terrine:

Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes.

While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.

Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.

Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours.

To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.

notes:

• Raspberry sorbet can be made 3 days ahead. Soften in refrigerator about 30 minutes before using.

• Assembled terrine can be frozen up to 3 days.

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Comments

minitindel 1 year, 2 months ago said:
Omg!!!!! so many missed this one yum indeed i will send to to a few ........high 5

elgab89 1 year, 2 months ago said:
This would look spectacular, indeed! A recipe to impress!

peetabear 1 year, 2 months ago said:
Thank you Tink for letting me know about this... it is impressive...a five for you MMM

gourmetana 1 year, 2 months ago said:
I'm glad Tink let me know of this recipe! What a feast to my eyes. Not only seems tasty but it is also beautiful recipe! 5*

laurakaay 1 year, 2 months ago said:
Awesome pairing with the mango and the raspberry! I can taste it now, great post!!! ~Laura ;D

greentreefrogs 1 year, 1 month ago said:
WOW this is NICE. Five Forks

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