Exotic Fruit Terrine

8 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
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.