 | Exotic Fruit Terrine8 Servings 20 minutes, plus several hours in freezer |
| • | 24 – 26 ladyfingers |
| • | 4 oz. The Perfect Purée Papaya, thawed |
| • | 3 cups vanilla ice cream, softened |
| • | 4 oz. The Perfect Purée Mango, thawed |
| • | 4 oz. The Perfect Purée Pink Guava, thawed |
| • | 4 oz. heavy whipping cream |
| • | fresh mango, papaya or berries for garnish |
| Method: | |
| 1. | Spray an 8″ x 4″ x 3″ baking pan with cooking spray; line with aluminum foil. Spray foil. Line pan with layer of ladyfingers on the bottom and sides. Place pan in freezer until needed. |
| 2. | Stir Papaya puree into 1 cup of the softened ice cream until blended. Spoon mixture over bottom layer of ladyfingers in pan. Place in freezer for 1 hour. |
| 3. | Repeat with Mango puree for the second layer. Freeze 1 hour. |
| 4. | Prepare last layer the same way with the Pink Guava puree. Cover and freeze for several hours or until very firm. |
| 5. | Beat cream on high speed of electric mixer until stiff. Unmold terrine onto a platter. Pipe whipped cream in a lattice design over top of terrine. Garnish with slices of fresh fruit or berries. Place in freezer until serving time. |
| 6. | Slice crosswise into 1-inch slices and serve immediately. |
| Serving Suggestion: | |
| For an elegant presentation, pool a small amount of each puree on the serving plate. Place terrine slice on top and garnish with fresh mango, papaya, berries and mint sprig. | |
| Flavor Twists: | |
| Try a berry trio with Raspberry, Strawberry and Blackberry in place of the tropical purees. | |