• This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light and elegant dessert.

    Cook’s tips
    • You can use any flavour fruit sorbets – try to use different colours for a contrasting effect.
    • Freezing the sorbet and ice cream after each addition stops the sorbet colours from melting into each other.

    Layered fruit sorbet terrine with fresh berries and fruit coulis

    Serves: Makes 1 terrine
    Cooking Time: 10 mins + extra for freezing


    • 1 litre berry sorbet
    • 1 litre vanilla ice cream
    • 1 litre mango sorbet
    • Coulis

    • 500g assorted fresh or frozen berries, plus extra for serving
    • 90g castor sugar



    Line a 23cm loaf tin with plastic wrap, leaving extra to cover the terrine.


    Let the sorbets and ice cream soften at room temperature, for about 15 minutes. Transfer them to separate mixing bowls and work with a spatula to create a more spreadable consistency.


    Spread an even layer of the first sorbet into the bottom third of the tin and place it in the freezer to set. Repeat with the vanilla ice cream and the other sorbet, placing the tin into the freezer after every addition. Cover with the extra plastic wrap and freeze overnight.


    For the coulis, purée the berries with the castor sugar in a food processor until smooth.


    Remove the tin from the freezer and turn the terrine out onto a plate. Top with the berries and coulis, and serve immediately.