Monday, May 10, 2010

Frozen Tropical Terrine with Mango Sauce



Here's a great dessert for the fruit lovers out there and it's so easy to make!  We attended a gathering of our gourmet group this past weekend and our assigned recipe was this dessert.

The wonderful thing about the recipe is that I was able to make it two days ahead and keep it frozen until the dinner party.  The evening of our dinner party, all I had to do was remove it from the pan in which I prepared it, slice and serve!


It was a big hit!  The mango/fruit sauce was a perfect accompaniment.  The vanilla bean seeds added a wonderful flavor to the sauce.  I know I will be making this again and again this summer and I can't wait to experiment with different flavors of ice cream, sorbets and fruit!

This would be beautiful for Valentine's Day with flavors of pink and red ice cream and sorbets!

Toasted, chopped nuts could be used in place of the coconut also. I hope you try this and be ready to enjoy the compliments ;)

Frozen Tropical Terrine with Mango Sauce
Adapted from Bon Appetit, August, 2004
Printable Recipe

Serves 8

7 ounces sweetened flaked coconut, toasted and cooled
2 pints pineapple-coconut ice cream (I found Haagen-Dazs brand)
1 pint mango sorbet
1 pint blackberry sorbet

1 large mango, peeled, pitted, sliced
2 1/2-pint containers raspberries, blackberries or a combination of both
1/4 cup sugar
1 vanilla bean, split lengthwise

Line a 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, one sheet in each direction, leaving a 5 inch overhang on all sides. Sprinkle 1 1/4 cups toasted coconut over the bottom of the lined pan. Microwave 1 pint of pineapple-coconut ice cream on low power in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread out evenly. Freeze for 15 minutes. Microwave the mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by spoonfuls onto the ice cream layer, then spread out evenly. Freeze for 15 minutes. Repeat with the blackberry sorbet, and then finish with the remaining 1 pint coconut ice cream. Sprinkle the remaining toasted coconut over the top, pressing to adhere (filling will extend slightly above the pan). Cover with the plastic wrap overhang and freeze overnight. This can be made 3 days ahead and kept frozen until ready to use.

Combine sliced mango, raspberries or blackberries and sugar in medium bowl. Scrape the seeds from vanilla bean, add to fruit and and toss (discard the vanilla bean or add it to your bottle of vanilla extract). Let stand at room temperature until juices form, stirring occasionally, about 2 hours. This can be made 4 hours ahead and kept covered and chilled.

Using plastic wrap as an aid, lift the terrine out of pan and remove plastic wrap. I found I needed a large spatula to coax the terrine out of the loaf pan. Cut the terrine into 3/4-inch-thick slices. Place on plates; add some berry sauce and serve.

29 comments:

  1. Oh, Susan, this does look like a delicious summer dessert and open for many variations too. Looks lovely plated up!

    Always nice stopping by!
    Kindly, ldh

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  2. Wow, this dessert does look fabulous. I would love it. Even beter that it is easy to prepare.

    btw, we belong to a cooking club too.

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  3. wow Susan questo dolce è irresistibile!!! complimenti!!un abbraccio! ciao!

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  4. What a lovely terrine, Susan! Filled with summer flavors! Really think it's fun to be part of a dinner group. I wish ours was still going.
    I make a layered frozen dessert somewhat similar called a bombe. It's fun to experiment with the flavors and colors.

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  5. This one sounds really refreshing for a hot summer day and how wonderful it would be to try different flavor combinations. Thanks for sharing it!

    Your photos are amazing and beautiful as always :)

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  6. Already printed out! This looks PERFECT for one of our summer couples' nights!
    xoxo Pattie

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  7. I simply love this dessert. It looks gorgeous!

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  8. Susan, what a lovely dessert ... definitely sounds like the perfect summer or warm weather treat.

    Each component sounds tasty, but the thought of blackberry sorbet is making my mouth water.

    I think the variations possibilities are endless. I'm imagining a deconstructed spumoni version ... chocolate, cherries, pistachios. YUM

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  9. Wow! That sounds delish and is so pretty! I'll definitely give this one a try.

    BTW...do you think spraying the pan first with PAM before you line it with the plastic wrap might help it release when it's ready to be served? Just a thought.

    Love your blog!

    Hugs!
    Kat

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  10. This beautiful terrine looks perfect for summer. I love the tropical flavors and with a real vanilla bean - out of this world good.

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  11. This looks DIVINE!! Makes such a beautiful presentation with the colors..
    I can just taste the freshness and clean flavors. Copied and Pasted already!

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  12. This is one I'll do--and soon! I love all of the ingredients and it will surely be a guest pleaser. I also appreciate recipes that I can do ahead of time since I don't have a housekeeper, cook, --you get the picture!

    Thanks!

    Best,
    Bonnie

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  13. oh wow this is beautiful and easy love it

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  14. You know, Bon Appetit really has those frozen desserts down... I have one recipe that is my favorite that I have made for 20 years...it is still killer... looks like this is another one to add to the list. Great recipe!

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  15. Yours looks like it should be on Bon Appetit's cover, it looks outrageous, Susan, absolutely perfect! I remember it in the magazine, but yours looks even better! WOW, you are so good!

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  16. What a beautiful summertime dessert! And being able to prepare it ahead is a huge plus. It's so pretty on the plate.

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  17. Lovely terrine. Great job. Interesting pairing of sorbets.

    Cheers!

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  18. beautiful and delish looking! I'm thinking....Memorial weekend BBQ!!

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  19. Yum! This recipe looks amazing - can't wait to try it!

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  20. Gosh, this is GORGEOUS, Susan!! What beautiful jewel-toned colors & I bet the flavor was out of this world.
    I sure miss my old Gourmet Club! :(

    That was how ours was run, too...host & hostess picked the entire menu & assigned recipes.

    Thanks for sharing this one with us!!

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  21. Wow, this is SO beautiful and impressive! Definitely the perfect way to impress your guests :)

    Sues

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  22. great treat for the summer, love that you can make ahead, that's always a plus..

    sweetlife

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  23. Susan, I might have to use raspberrry sorbet....can't seem to locate any blackberry sorbet this week. I'm going to make this for our gourmet dinner group on Saturday. Sounds wonderful!

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  24. What a great dessert to have at the ready for surprise guests. It looks so refreshing. I will be making this, thank you for sharing.

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  25. Oh, wow, Susan, does that ever look good!

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  26. I am so glad you posted this. Looks delicious and very easy to put together.

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