FROZEN MANGO RASPBERRY TERRINE
Categories Milk/Cream Ice Cream Machine Fruit Dessert Frozen Dessert Raspberry Mango Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Make sorbet:
- Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
- Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours.
- Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes.
- Assemble terrine:
- Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes.
- While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator.
- Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner.
- Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours.
- To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.
- *Available at some cookware shops, The Baker's Catalogue (800-827-6836), and A Cook's Wares (800-915-9788).
MANGO-RASPBERRY COBBLER
Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
- In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
- Bake 40 to 50 minutes or until top is golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
FROZEN MANGO RASPBERRY TERRINE
Categories Apple
Number Of Ingredients 9
Steps:
- Make sorbet: Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup. Purée raspberries and lemon juice in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir in sugar syrup and chill, covered, until cold, about 2 hours. Freeze sorbet in ice cream maker. Transfer to an airtight container and freeze until slightly firmer but still spreadable, about 30 minutes. Assemble terrine: Line loaf pan with 3 pieces of plastic wrap (1 lengthwise and 2 crosswise), leaving at least a 2-inch overhang on all sides, then freeze pan 10 minutes. While raspberry sorbet is in freezer, soften mango sorbet and mango ice cream in refrigerator. Mash mango sorbet in a bowl with a spoon until spreadable but not melted. Mash ice cream in another bowl in same manner. Evenly spread 1 3/4 cups mango sorbet in bottom of loaf pan (preferably with a small offset metal spatula), then top with 1 3/4 cups mango ice cream and half of raspberry sorbet. (If sorbets or ice cream become too soft for spreading, freeze 10 minutes between layering.) Repeat layering with 1 3/4 cups mango sorbet, 1 3/4 cups mango ice cream, and remaining raspberry sorbet (pan will be full). Cover top of terrine with plastic-wrap overhang, then wrap pan with more plastic wrap and freeze until terrine is hardened, at least 8 hours. To serve, unwrap pan, then open overhang and invert pan onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan and peel off plastic wrap.
CRUNCHY RASPBERRY RIPPLE TERRINE
A decadent dinner party pudding or family afternoon treat
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
- Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
Nutrition Facts : Calories 284 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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