Frozen Mango Raspberry Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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We discovered that store-bought mango sorbet and ice cream were so good we could do little to improve upon them. But most store-bought raspberry sorbet lacked the color, tang, and true berry flavor of homemade. Ingredients:
2/3 cup sugar |
1 cup water |
15 ounces fresh raspberries (3 cups) |
1 1/2 tablespoons fresh lemon juice |
2 pints mango sorbet |
2 pints superpremium mango ice cream |
accompaniment: diced mango (optional) |
Directions:
1. 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.
2. 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.
3. Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.
4. 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.
5. While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.
6. Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.
7. 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.
8. 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.
9. *Available at some cookware shops, The Baker's Catalogue (800-827-6836), and A Cook's Wares (800-915-9788).
10. Cooks' 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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