Recipe by Rivky Friedman

Sorbet Terrine

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Sorbet Terrine
Parve Parve
Easy Easy
10-12 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

This dessert is so beautiful, no one would dream that all it takes is a few minutes and a handful of ingredients!

Ingredients

Sorbet Terrine

  • 12 ounces Beleaves Frozen Mango

  • 1 pint strawberry sorbet

  • 1/2 (1.5-quart) carton parve vanilla ice cream

Garnish

  • fresh strawberries

You Will Also Need

  • 1 (8.5 x 4.5 x 2.5-inch) loaf pan

Directions

1.

Line the loaf pan with Gefen Parchment Paper. Place the mango, sorbet, and ice cream on the counter for five to 10 minutes, just to soften slightly.

2.

In a blender or a food processor fitted with the steel blade, purée the mango, whip topping, and sugar until completely smooth. Remove puree and reserve in the fridge for step 5.

3.

Add small spoonfuls of the sorbet and ice cream to the pan in no specific pattern, alternating between them and filling the empty spaces with the remaining of the mango purée. Fill the pan completely and use a large spoon to press everything down, packing it in tightly to avoid empty spaces. Gently smooth out the top.

4.

Cover tightly and freeze at least eight hours or overnight.

5.

When ready to serve, remove from the freezer and flip over onto a large plate. Remove the parchment paper and drizzle the reserved purée (from step 2) over the top. Garnish with fresh strawberries.

Credits

Photography and Styling by Chay Berger

Recipe tags

beautiful presentation easy prep freezer-friendly dessert frozen Rivky Friedman sorbet terrine
Sorbet Terrine

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