Scarlett WMango and Coconut Terrine
July 18th 2006 11:22
Mango and Coconut Terrine
About Mango and Coconut Terrine
A fruity sorbet with creamy coconut ice-cream, all in one slice and served with a fresh lime and strawberry sauce, it looks very impressive. The ice-creams need overnight freezing, so start preparation the day before. The terrine can be made and frozen up to a month in advance but remember to transfer to the fridge before slicing. Make the sauce up to 2 hours in advance.
INGREDIENTS
Serves 8-10
For the mango ice
2 ripe mangoes
50 gm caster sugar
3-4 tablespoons lime juice, remaining reserved to the sauce
For the coconut ice-cream
400 ml can of coconut milk
2 large egg yolks
50 gm caster sugar
1 teaspoon cornflour
142 ml carton of double cream
For the lime and strawberry sauce
100 gm unrefined caster sugar
grated zest of 1 lime, plus the juice from mango ice
200 gm strawberries, hulled and sliced
1. Make the mango ice: peel the mangoes and roughly chop the flesh; you need about 550-600gm. Put in a pan with the sugar and 3 tablespoons of water. Simmer for 5-10 minutes. Remove from the heat and blend to a purée in a food processor. Add lime juice to taste. Pour into a plastic container and allow to cool.
2. Make the coconut ice-cream: heat the coconut milk gently in a pan. Beat the yolks and sugar until creamy, then beat in the cornflour. Pour on the hot milk; return to the pan and stir over a medium heat until it is thick enough to coat the back of spoon. Pour into a bowl, cover with plastic film, allow to cool and then chill.
3. Whip the cream and then fold into the cooled custard. Pour into a plastic container, cover and freeze alongside the mango ice. Leave both for 4 hours until half frozen.
4. Line a 900gm/2lb loaf tin with freezer film. Whip the mango ice until smooth and spoon into the tin. Whip the coconut ice to smooth and spread over the top. Cover with freezer film and freeze overnight.
5. Make the sauce: heat the sugar, lime juice and 125ml water in a small pan until the sugar dissolves. Bring to the boil and boil rapidly for 5 minutes until reduced. Remove from heat. Let cool for 5 minutes, then add the lime zest and strawberries. Leave to cool.
6. Transfer the terrine to the fridge about 30 minutes before serving. Turn out on to a plate, slice and serve with the sauce.
Tips:
The terrine can be made and frozen up to a month in advance. Transfer to the fridge 30 minutes before slicing. Make the sauce up to 2 hours in advance.
**From “Good Food for Friends”**
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