Best Tropical Sorbet Terrine Recipes

TROPICAL SORBET TERRINE

Steps:

• Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
• Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
• Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
• To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.

TROPICAL SORBET TERRINE

Steps:

• Preheat oven to 350 degrees.
• Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
• Spread coconut on a rimmed baking sheet.
• Toast in oven, tossing occasionally, until golden, 8-10 minutes.
• Let cool completely.
• Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
• Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
• Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
• To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.