TROPICAL FRUIT TERRINE
A quick and easy to make colourful display of goodness, a perfect light dessert for anytime. If you include kiwis, mangoes, strawberries and oranges you would be consuming vitamins A, C, and E, also fibre, potassium, magnesium, folate and lutein. This is one delicious way of getting most of your recommended daily quota of fruit, giving you a really healthy boost.
Provided by hello
Categories Dessert
Time 4h3m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved.
- Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes.
- Arrange fruits on top.
- Pour in remaining gelatin.
- Wrap with plastic and chill for at least 4 hours.
- To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.
Nutrition Facts : Calories 131.9, Fat 0.2, Sodium 31.9, Carbohydrate 20.2, Fiber 1.6, Protein 14
SUMMER FRUIT TERRINE
Categories Blender Berry Fruit Dessert Low Sodium Peach White Wine Summer Chill Grape Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- To make the summer fruit terrine:
- In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
- Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
- In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
- Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
- To make the raspberry peach sauce:
- In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.
TROPICAL TERRINE
Fill this gorgeous Tropical Terrine with pineapple gelatin, crushed pineapples and more. Encase the terrine in ladyfingers to make it extra special.
Provided by My Food and Family
Categories Recipes
Time 4h55m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.
- Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture.
- Refrigerate 3 hours or until firm. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 24 g, Protein 2 g
TROPICAL SORBET TERRINE
Make and share this Tropical Sorbet Terrine recipe from Food.com.
Provided by Yia Yia
Categories Frozen Desserts
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
- Spread coconut on a rimmed baking sheet.
- Toast in oven, tossing occasionally, until golden, 8-10 minutes.
- Let cool completely.
- Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
- Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
- Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
- To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.
Nutrition Facts : Calories 38.8, Fat 2.8, SaturatedFat 2.4, Sodium 20.3, Carbohydrate 3.7, Fiber 0.3, Sugar 3.4, Protein 0.2
More about "tropical fruit terrine recipes"
FRESH BERRY TERRINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast & BrunchCalories 85 per serving
- Pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
- Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
- Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
A TERRINE OF SUMMER FRUITS | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 6-8
TROPICAL FRUIT TERRINE RECIPE | RECIPELAND
From recipeland.com
TROPICAL FRUIT TERRINE RECIPE ON FOOD52
From food52.com
28 TROPICAL FRUIT RECIPES THAT ARE (ALMOST) AS GOOD AS THE BEACH
From bonappetit.com
TROPICAL FRUIT TERRINE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
20 TIERED TERRINE RECIPES TO TRY NOW - BRIT + CO
From brit.co
EASY TROPICAL FRUIT RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
EXOTIC FRUIT TERRINE - THE PERFECT PUREE OF NAPA VALLEY
From perfectpuree.com
TROPICAL FRUIT TERRINE | SHARE RECIPES
From sharerecipes.com
TROPICAL TERRINE - WOMAN'S DAY
From womansday.com
18 TERRINE RECIPES | RECIPELAND
From recipeland.com
TROPICAL FRUIT TERRINE - BIGOVEN
From bigoven.com
TROPICAL RECIPES - TROPICAL FRUIT DISHES - DELISH
From delish.com
TERRINE RECIPES | RECIPELAND
From recipeland.com
40 TROPICAL FRUIT RECIPES TO HELP YOU ESCAPE | TASTE OF HOME
From tasteofhome.com
TERRINA DE FRUTAS TROPICAIS - TELECULINARIA
From teleculinaria.pt
FRESH RASPBERRY & TROPICAL FRUIT SORBET TERRINE | DRISCOLL'S
From driscolls.com
You'll also love