Tropical Fruit Terrine Recipes

Steps:

• Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
• Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
• To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
• Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.

Steps:

• To make the summer fruit terrine:
• In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
• Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
• In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
• Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
• To make the raspberry peach sauce:
• In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.

Steps:

• Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved.
• Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes.
• Arrange fruits on top.
• Pour in remaining gelatin.
• Wrap with plastic and chill for at least 4 hours.
• To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.
• Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture.
• Refrigerate 3 hours or until firm. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store leftover dessert in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
• Spread coconut on a rimmed baking sheet.
• Toast in oven, tossing occasionally, until golden, 8-10 minutes.
• Let cool completely.
• Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
• Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
• Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
• To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.

Steps:

• Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
• Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
• Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
• To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.