SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE
Categories Berry Dairy Fruit Dessert Freeze/Chill Fourth of July Vegetarian Quick & Easy Backyard BBQ Frozen Dessert Blackberry Raspberry Mango Summer Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- For terrine:
- Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)
- For compote:
- Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.
- Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote.
MOCHA ICE CREAM TERRINE
Steps:
- Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
- Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.
TRIPLE-LAYER VEGETABLE TERRINE
My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8-10 servings.
Number Of Ingredients 25
Steps:
- Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.
Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
Provided by Liberty Mendez
Categories Dessert
Time 23m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
- Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
- Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
- Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
LEMON AND BLUEBERRY ICE CREAM TERRINE
Provided by Lauren Chattman
Categories Mixer Berry Citrus Dairy Fruit Dessert Freeze/Chill No-Cook Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Lemon Party Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Line a 9 1/2 x 4 x 3-inch loaf pan with a double layer of plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
- 2. Combine 1 pint of ice cream with the blueberries in a food processor and process until smooth. Place in the freezer to keep cold so it doesn't melt while you work.
- 3. Combine the remaining 2 pints of ice cream, the lemon juice, and the zest in a large bowl and mash with the back of a spoon until it is smooth but not yet melting. Spread half of the lemon ice cream in an even layer across the bottom of the prepared pan. Freeze for 10 minutes. Spread half of the blueberry ice cream mixture on top. Place the pan in the freezer until the blueberry layer is firm, at least 1 hour. Place the remaining blueberry ice cream and the remaining lemon ice cream in the freezer until ready to use.
- 4. When ready to continue, let the blueberry and lemon ice creams soften for 5 minutes on the counter, then spread the remaining lemon ice cream over the firmed-up blueberry ice cream in the pan. Spread the remaining blueberry ice cream on top of the lemon. Sprinkle the cookie crumbs over the blueberry ice cream in an even layer, pressing them lightly into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
- 5. In a large bowl, using an electric mixer, whip the heavy cream with the confectioners' sugar and vanilla extract until it holds stiff peaks.
- 6. Remove the pan from the freezer and gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and invert. Gently tap to release the cake. Slice and serve with whipped cream on the side.
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- Line a standard loaf pan with plastic wrap or parchment paper. Make sure to leave long ends extending so you can lift the frozen cake out for cutting.
- Starting with your first layer, take out the ice cream from the freezer and put it int a small bowl. Mash it with a spoon until it becomes a spreadable consistency. If your ice cream is super hard you can let it sit for a few minutes, first. Spread the softened ice cream out into an even layer across the bottom of the loaf pan. Put in the freezer to harden up, 30-40 minutes or so, depending on your freezer and the thickness of your layers.
- Do the same with each layer, freezing solid in between each one, until you have filled the loaf pan to the very top. Cover with plastic and put in the freezer for at least 2 hours, or until serving.
- To serve, lift the terrine out of the pan using the ends of the plastic wrap. Flip it upside down on a platter and carefully peel away the plastic. It's ready to slice and serve!
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