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Sorbet Terrine Recipe

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4.2 from 23 reviews

  • Author: Amina
  • Total Time: 8 hours 15 minutes
  • Yield: 10 servings

Description

This Sorbet Terrine is a refreshing, vibrant frozen dessert combining the bright flavors of cherry berry blend, mango sorbet, and vanilla bean ice cream into a visually stunning layered treat. Perfect for summer or any occasion that calls for a cool, elegant dessert, it’s easy to assemble and impressively delicious.

Ingredients

Frozen Fruit Mixture

  • 1 (12-ounce) package Frozen Fruit Cherry Berry Blend (e.g., Dole)
  • 2 tablespoons heavy cream
  • 1/4 cup sugar
  • 1 teaspoon coconut extract (optional)

Sorbet and Ice Cream

  • 2 pints mango sorbet
  • 24 ounces vanilla bean ice cream (1/2 of a 48-ounce container)

Instructions

  1. Prepare the Pan: Line a bread pan with parchment paper, which will make it easier to remove the terrine later. Foil can be used as an alternative, but parchment is preferred for best results.
  2. Set Out Frozen Ingredients: Allow the frozen berries, mango sorbet, and vanilla bean ice cream to sit at room temperature for 5–10 minutes to soften slightly. If your kitchen is warm, check earlier to avoid melting.
  3. Blend the Berry Puree: In a food processor or blender, combine the frozen cherry berry blend, heavy cream, sugar, and coconut extract if using. Blend until completely smooth for a rich, vibrant puree. Reserve one-third of this puree in the refrigerator in a separate container for serving.
  4. Assemble the Terrine: Spoon small amounts of mango sorbet and vanilla ice cream into the bread pan in a decorative pattern. Fill the gaps with the berry puree. Continuously smooth and gently press the layers down to eliminate any air pockets and ensure a compact terrine.
  5. Fill the Bread Pan: Continue layering sorbet, ice cream, and berry puree until the bread pan is completely filled and all ingredients are used up.
  6. Freeze the Terrine: Cover the bread pan tightly with plastic wrap or foil. Freeze overnight or for at least 8 hours to allow the dessert to firm up and set properly.
  7. Serve: When ready to serve, remove the terrine from the freezer and invert it onto a large serving plate. Slice carefully and serve each portion with the reserved berry puree for added flavor and color. Serve immediately, and promptly return any leftovers to the freezer to maintain texture.

Notes

  • Allowing the frozen ingredients to soften slightly before blending and assembling prevents excessive melting during preparation.
  • Parchment paper lining makes unmolding the terrine much easier compared to foil.
  • The reserved berry puree adds a fresh burst of flavor and color when serving.
  • If coconut extract is not available or preferred, it can be omitted without significantly affecting the flavor profile.
  • This dessert is best served immediately after slicing to maintain its texture and appearance.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/sorbet-terrine-recipe/