Frozen berry & yoghurt terrine
A glamorous dessert perfect for any after dinner treat. This Frozen berry & yoghurt terrine is a show stopper this Christmas and worth the effort.
PREP TIME 1 hour | FREEZING TIME 6 hours, plus overnight | Serves 10
You will need to start this recipe the day before.
INGREDIENTS
RASPBERRY SORBET
- 250 g frozen raspberries
- ¼ cup boiling water
- 1 tbsp glucose syrup
- 2 tbsp icing sugar
YOGHURT SORBET
- ½ cup milk
- ¼ cup caster sugar
- 1 tbsp glucose syrup
- ¾ cup full cream yoghurt
STRAWBERRY SORBERT
- 250 g strawberries, halved
- ¼ cup boiling water
- 1 tbsp glucose syrup
- ¼ cup icing sugar
TO SERVE
- 250 g raspberries
- 250 g strawberries, hulled, quartered
- ¼ cup caster sugar
- ¼ cup loosely packed mint leaves
METHOD
LINE the base and sides of a 1-litre loaf pan (7x20cm top measurement, 9x22cm base measurement) with plastic wrap. Freeze until needed.
RASPBERRY SORBET
PLACE berries in a food processor and blend until coarsely chopped. Combine glucose and water in a jug and gradually add to food processor as the motor is running. Blend until smooth. Add icing sugar and blend to combine.
SPOON raspberry sorbet into the loaf pan and smooth into an even layer, cover tin with foil and freeze for 2 hours or until firm.
YOGHURT SORBET
PLACE milk, sugar and glucose in a pot over medium heat and stir until sugar dissolves, then bring to the boil. Remove from the heat after it begins to boil, set aside to cool, then whisk in the yoghurt. Refrigerate for 15 minutes until cold, then spoon into the tin over the raspberry layer and smooth over. Freeze for 4 hours or until firm.
STRAWBERRY SORBERT
PLACE berries in a food processor and blend until coarsely chopped. Combine water and glucose in a jug and gradually add to food processor as it is running. Blend until smooth, add icing sugar and blend to combine.
SPOON strawberry sorbet over the yoghurt layer and smooth over into a flat layer. Cover tin with foil and freeze overnight.
TO SERVE
COMBINE berries, sugar and half the mint leaves in a bowl, stand at room temperature for 20 minutes or until the sugar has dissolved, stir occasionally.
TURN terrine out of the tin onto a serving plate and top with berry mixture and remaining mint leaves.
FOOD TEAM TIP: It is important to let the individual layers freeze fully before adding the next layer on top, so as not to mix them and keep the defined lines. That’s why it’s best to start this recipe the day before.
Frozen berry & yoghurt terrin
Ingredients
- Raspberry sorbet
- 250 g frozen raspberries
- ¼ cup boiling water
- 1 tbsp glucose syrup
- 2 tbsp icing sugar
- Yoghurt sorbet
- ½ cup milk
- ¼ cup caster suga
- 1 tbsp glucose syrup
- ¾ cup full cream yoghurt
- Strawberry sorbet
- 250 g strawberries, halved
- ¼ cup boiling water
- 1 tbsp glucose syrup
- ¼ cup icing sugar
- To serve
- 250 g raspberries
- 250 g strawberries, hulled, quartered
- ¼ cup caster sugar
- ¼ cup loosely packed mint leaves
Instructions
Line the base and sides of a 1-litre loaf pan (7x20cm top measurement, 9x22cm base measurement) with plastic wrap. Freeze until needed.
For the raspberry sorbet
Place berries in a food processor and blend until coarsely chopped. Combine glucose and water in a jug and gradually add to food processor as the motor is running. Blend until smooth. Add icing sugar and blend to combine.
Spoon raspberry sorbet into the loaf pan and smooth into an even layer, cover tin with foil and freeze for 2 hours or until firm.
For the yoghurt sorbet
Place milk, sugar and glucose in a pot over medium heat and stir until sugar dissolves, then bring to the boil. Remove from the heat after it begins to boil, set aside to cool, then whisk in the yoghurt. Refrigerate for 15 minutes until cold, then spoon into the tin over the raspberry layer and smooth over. Freeze for 4 hours or until firm.
For the strawberry sorbet
Place berries in a food processor and blend until coarsely chopped. Combine water and glucose in a jug and gradually add to food processor as it is running. Blend until smooth, add icing sugar and blend to combine.
Spoon strawberry sorbet over the yoghurt layer and smooth over into a flat layer. Cover tin with foil and freeze overnight.
To serve
Combine berries, sugar and half the mint leaves in a bowl, stand at room temperature for 20 minutes or until the sugar has dissolved, stir occasionally.
Turn terrine out of the tin onto a serving plate and top with berry mixture and remaining mint leaves.
Made this delicious recipe? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE:3 ingredient mango sorbet
Feature image: Aremedia
