Frozen Raspberry Mango Terrine
From lacrenshaw 16 years ago
- 480 minutes to make
- Serves 16
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!
Ingredients
- 1 pint vanilla ice cream, slightly softened shopping list
- 1 2/3 cups coarsely crushed Ameretti OR other crisp almond cookies shopping list
- 1/2 cup plus 2 tablespoons toasted sliced almonds shopping list
- 1 pint EACH raspberry and mango sorbet, very slightly softened shopping list
- Sliced mango shopping list
- raspberries shopping list
- mint sprigs shopping list
How to make it
- 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.
People Who Like This Dish 2
- krumkake Chicago Suburbs, IL
- peetabear Mid-hudson Valley, NY
- juels Clayton, NC
- chefelaine Muskoka, CANA
- lacrenshaw Horsham, PA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Looks so delicious! HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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OMG, how good is that going to taste! My mouth is watering right now! What a great dessert, thanks!
juels
in Clayton loved it
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this is so pretty and sounds great ..^5
peetabear
in mid-hudson valley loved it
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