Terrine

This summer, I've been making terrines...of the sorbetto and gelato variety.


Super simple directions:

- Line a loaf pan very neatly with parchment paper.

- Soften one flavor of sorbetto, gelato, or ice cream until spreadable. Spread into the bottom of the loaf pan. Top with a sheet of parchment paper, pressing it to adhere. Freeze until solid.

- Repeat process with two more layers.

- When fully frozen, wrap tightly in plastic wrap until ready to serve.

- Will keep for weeks in the freezer. Slice into single serving slices.



They are super easy! What I love most about them, is that you can do them FAR in advance of guests arriving, or a special occasion, and slice them the day of. All the work is done, giving you more time to enjoy your company.

The one pictured is (from top to bottom): raspberry sorbetto, coconut gelato, and mango sorbetto. It's one of our favorites!

We've also made it substituting lemon sorbetto for the coconut gelato for a completely dairy free version.

And we've tried it with three different flavors of chocolate gelato. Oddly enough, as much as we are chocolate fans around here (which is HUGE!), it definitely wasn't our favorite. We prefer the one pictured...so refreshing on a hot summer day!


2 comments:

  1. What is the top layer of parchment paper for? Is it just to keep it smooth? Just wondering...looks great!

    ReplyDelete
    Replies
    1. It prevents it from getting icy. You want a surface that the next layer will adhere to well.

      Delete

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