Tropical Fruit Terrine
Description
A great exotic dessert, a wonderful end to a festive meal.
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Serves
8
The terrine:
The topping:
- About 10 passionfruit (or tinned passion fruit pulp - 2 cans)
- 250g ladyfinger biscuits
- 3 ripe medium mangoes
- 250g cream cheese softened
- ½ cup castor sugar
- 1tbsp gelatine
- 2tbsp water
- 1/3 cup passionfruit pulp
- 300ml thickened cream
- 1/3 cup castor sugar
- ¼ cup passionfruit pulp
- ½ cup water
The topping:
- ½ cup thickened cream
- ¼ cup passionfruit pulp
Methods/steps
The terrine:
Line base and sides of a 15cmx25cm loaf dish with greaseproof or baking paper. Remove flesh from mangoes, chop flesh into 1cm pieces.
Beat cheese and castor sugar in a small bowl with electric mixer until sugar is dissolved.
Sprinkle gelatine over water in a small bowl, stand bowl in a small pan of simmering water, stir until gelatine is dissolved (or microwave on high for about 30 seconds).
Combine cheese mixture, gelatine mixture, passionfruit pulp (strain if wished) and mango pieces in a medium bowl. Beat cream in a small bowl until soft peaks form, fold into cheese mixture.
Quickly dip about one third of the biscuits in passionfruit syrup (one at a time) and line base of prepared dish with biscuits, top with half of the mango mixture. Dip half of the remaining biscuits in syrup, place over mango layer, top with remaining mango mixture. Dip remaining biscuits in syrup, place over top of terrine. Cover and refrigerate for several hours, or until firm.
Unmould terrine onto a serving plate. Beat extra cream in a small bowl until soft peaks form. Decorate top of terrine with extra cream and extra passionfruit.
The passionfruit syrup:
Combine sugar, passionfruit pulp and water in a small saucepan, stir over medium heat, without boiling, until sugar is dissolved. Then bring to boil, remove from heat, strain and cool.
Line base and sides of a 15cmx25cm loaf dish with greaseproof or baking paper. Remove flesh from mangoes, chop flesh into 1cm pieces.
Beat cheese and castor sugar in a small bowl with electric mixer until sugar is dissolved.
Sprinkle gelatine over water in a small bowl, stand bowl in a small pan of simmering water, stir until gelatine is dissolved (or microwave on high for about 30 seconds).
Combine cheese mixture, gelatine mixture, passionfruit pulp (strain if wished) and mango pieces in a medium bowl. Beat cream in a small bowl until soft peaks form, fold into cheese mixture.
Quickly dip about one third of the biscuits in passionfruit syrup (one at a time) and line base of prepared dish with biscuits, top with half of the mango mixture. Dip half of the remaining biscuits in syrup, place over mango layer, top with remaining mango mixture. Dip remaining biscuits in syrup, place over top of terrine. Cover and refrigerate for several hours, or until firm.
Unmould terrine onto a serving plate. Beat extra cream in a small bowl until soft peaks form. Decorate top of terrine with extra cream and extra passionfruit.
The passionfruit syrup:
Combine sugar, passionfruit pulp and water in a small saucepan, stir over medium heat, without boiling, until sugar is dissolved. Then bring to boil, remove from heat, strain and cool.
Reviews
Additional Tips
Terrine can be made 3 days ahead, keep covered in the fridge. Not suitable to freeze.
'I think the mix of sweetened cream cheese (I'd be using Philadelphia) and mango sounds interesting. And I'd leave in the passionfruit seeds... I love the crunch.' (anax)Ladyfinger biscuits are light finger length biscuits topped with sugar, also known as 'Biscuits Cuiller'.
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