Tropical Sorbet Terrine Recipes

TROPICAL SORBET TERRINE

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.

TROPICAL FRUIT TERRINE

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.

SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE

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.

FROZEN TROPICAL TERRINE WITH MANGO-BLACKBERRY SAUCE

Steps:

• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes. Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan). Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Combine mango, blackberries, and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean and toss. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. (Can be made 4 hours ahead. Cover and chill.) Discard vanilla bean.
• Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap. Cut terrine into 3/4-inch-thick slices. Place on plates; spoon sauce over and serve.

TROPICAL SORBET

Steps:

• Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth.
• Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.