Dessert - by Scarlett W

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Terrine - Dessert

Frozen Apple and Blackberry Terrine

July 20th 2006 12:40

Frozen Apple and Blackberry Terrine

About Frozen Apple and Blackberry Terrine

This is a favourite autumn dessert, frozen apple and blackberry terrine is an easy and beautiful way to serve blackberries with apple for added sweetness. Apples and blackberries are a classic autumn combination; they really complement each other. This pretty, three-layered terrine can be frozen, so you can enjoy it at any time of year.

INGREDIENTS
Serves 6

500 gm cooking or eating apples
300 ml / 1¼ cups sweet cider
15 ml / 1 tablespoon clear honey
5 ml / 1 teaspoon vanilla essence
200 gm / 2 cups fresh or frozen and thawed blackberries
15 ml / 1 tablespoon / 1 sachet powdered gelatine
2 egg whites
fresh apple slices, to decorate
fresh blackberries, to decorate

1. Peel, core and chop the apples and place them in a pan, with half the cider. Bring the cider to the boil, and then cover the pan and let the apples simmer gently until tender.

2. Tip the apples into a food processor and process them to a smooth purée. Stir in the honey and vanilla. Add half the blackberries to half the apple purée, and then process again until smooth. Sieve to remove the pips.

3. Heat the remaining cider until it is almost boiling, and then sprinkle the gelatine over and stir until the gelatine has completely dissolved. Add half the gelatine to the apple purée and half to the blackberry and apple purée.

4. Leave the purées to cool until almost set. Whisk the egg whites until they are stiff. Quickly fold them into the apple purée. Remove half the purée to another bowl. Stir the remaining whole blackberries into half the apple purée, and then tip this into a 1.75 litre / 7½ cup loaf tin, packing it down firmly.

5. Top with the blackberry and apple purée and spread it evenly. Finally, add a layer of the apple purée and smooth it. If necessary, freeze each layer until firm before adding the next. Freeze until firm.

6. To serve, allow to stand at room temperature for about 20 minutes to soften, and then serve in slices, decorated with fresh apple slices and blackberries.

7. For a quicker version, the mixture can be set without layering. Purée the apples and blackberries together, stir the dissolved gelatine and whisked egg whites into the mixture, turn the whole thing into the tin and leave the mixture to set.

**From “The Healthy Heart Cook Book”**

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Posted By: Scarlett - Category: Terrine

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Mango 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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