Mango and vanilla ice-cream terrine
6 hr 55 min
Layers of biscuits, ice-cream and frozen mango puree make for a heavenly hot night dessert. Serve it for a dinner party or when your sweet tooth screams
Reduced fat vanilla ice cream
⅓ cup(s), (75g)
1 medium, lightly beaten
Sponge finger biscuits
7 individual, (7x12g)
2 tbs, pulp
- Lightly spray a 7 cm-deep, 9 cm x 25.5 cm (base measurement) loaf tin with oil. Line base and sides with baking paper, allowing 5 cm to hang over both long sides. Spread half the ice-cream over base of prepared tin. Cover with plastic wrap and freeze until required.
- Combine sugar and ⅓ cup (80 ml) water in a small saucepan over medium heat. Cook, stirring, for 4–5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened. Cool. Stir in lime juice.
- Chop flesh of 2 mangoes. Place in a food processor or blender and process until smooth. Add sugar syrup and process until combined. Pour into a freezer-proof container. Cover with plastic wrap and freeze for 3 hours or until firm. Remove mango mixture from container and use a knife to coarsely chop. Place in a food processor with egg white and process until combined and smooth. Spread over vanilla ice-cream in tin. Smooth top and freeze for 3 hours or until firm.
- Spread remaining ice-cream evenly over mango layer in tin. Lightly press biscuits into ice-cream. Cover and freeze overnight or until firm. Invert terrine onto a serving platter. Thinly slice remaining mango. Top terrine with mango and passionfruit pulp. Cut into slices to serve.
TIP: For a raspberry and vanilla ice-cream terrine, swap lime juice with lemon juice, 2 mangoes with 400 g frozen raspberries, and sliced mango and passionfruit with 125 g strawberries (quartered) and 60 g each of raspberries and blueberries.