Mango Raspberry And Coconut Sorbet Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My boyfriend's Grandma can no longer have dairy so I thought of this super easy terrine for dessert. You can use any flavor of ice cream or sorbets but this combination is really nice. Enjoy! Ingredients:
1 container häagen-dazs mango sorbet, softend |
1 container häagen-dazs raspberry sorbet, softend |
1 container häagen-dazs coconut sorbet, softend |
palmiers or butter cookies to serve |
thai orchids for garnish |
Directions:
1. Line a 9- x 5-inch loaf pan with plastic wrap, allowing the plastic wrap to extend over edges of pan. Spread mango sorbet evenly in pan, packing into corners and bottom. Top with an even layer of raspeberry sorbet, then coconut sorbet. Cover tightly with plastic wrap, and freeze at least 4 hours or until very firm.
2. 2. To serve, remove pan from freezer; let stand for several minutes. Run a knife around edges of pan. Invert terrine onto cutting board or serving platter; remove pan and plastic wrap. Cut crosswise into 8 thick slices; place on chilled serving plates. Serve with cookies and orchid garnish, if desired.
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