Frozen Raspberry Mango Terrine |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 16 |
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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 |
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:
1. Line a 9x5 loaf pan with plastic wrap, letting enough wrap extend above pan on all sides to cover top of pan when filled.
2. Spoon 1/2 the ice cream into the lines pan.
3. Press into an even layer.
4. Sprinkle with 1/3 cup cookie crumbs and 2 tablespoons almonds.
5. Repeat using sorbet.
6. Continue, topping each layer with crumbs, except the top.
7. Freeze 8 hours until hard.
8. Garnish and serve.
9. Wrap entirely with plastic to cover and freeze up to 3 weeks.
10. To serve: Unwrap top and invert terrine onto serving plate and garnish.
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