Recipe
Frozen Raspberry Mango Terrine Recipe
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Lacrenshaw / All my dishes 8 months, 4 weeks ago
Pretty as a picture and delicious to boot! From Woman's Day magazine of August 5th, 2003... You'll be amazed at the ease of preparation involved to exact this thing of beauty!
Prep:20m Cook:480m Servings:16
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 Lacrenshaw |
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Ingredients
- 1 pint vanilla ice cream, slightly softened
- 1 2/3 cups coarsely crushed Ameretti OR other crisp almond cookies
- 1/2 cup plus 2 tablespoons toasted sliced almonds
- 1 pint EACH raspberry and mango sorbet, very slightly softened
- Sliced mango
- Raspberries
- Mint sprigs
Directions
- Line a 9x5" loaf pan with plastic wrap, letting enough wrap extend above pan on all sides to cover top of pan when filled.
- Spoon 1/2 the ice cream into the lines pan.
- Press into an even layer.
- Sprinkle with 1/3 cup cookie crumbs and 2 tablespoons almonds.
- Repeat using sorbet.
- Continue, topping each layer with crumbs, except the top.
- Freeze 8 hours until hard.
- Garnish and serve.
- OR
- Wrap entirely with plastic to cover and freeze up to 3 weeks.
- To serve: Unwrap top and invert terrine onto serving plate and garnish.
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chefelaine 8 months, 4 weeks ago said:
Looks so delicious! HIGH FIVE! :+D
lacrenshaw 8 months, 4 weeks ago said:
Thanks, elaine!
L
juels 8 months, 4 weeks ago said:
OMG, how good is that going to taste! My mouth is watering right now! What a great dessert, thanks!
peetabear 8 months, 4 weeks ago said:
This is so pretty and sounds great ..^5
krumkake 8 months, 4 weeks ago said:
How pretty is that?! What a great Spring Brunch idea - colorful and full of flavor. This will be fun to make...thanks, LA!