Sorbet and Ice Cream Terrine with Blackberry Compote
- 1 pint raspberry sorbet
- 1 pint lemon sorbet
- 1 pint vanilla ice cream
- 1 pint mango sorbet
- 1 pint boysenberry sorbet
- 1/2 cup seedless blackberry jam
- 2 teaspoons grated lemon peel
- 1 teaspoon fresh lemon juice
- 2 1/2-pint containers fresh blackberries
- 1 tablespoon thinly sliced fresh mint leaves
- Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides.
- Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes.
- Spread sorbet evenly in bottom of prepared loaf pan.
- Place loaf pan in freezer.
- Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes.
- Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer.
- Return loaf pan to freezer.
- Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet.
- Fold plastic wrap overhang over terrine; cover with aluminum foil.
- Freeze terrine overnight.
- (Terrine can be made 4 days ahead.
- Keep frozen.)
- Stir blackberry jam in heavy medium saucepan over medium-low heat until melted.
- Stir in grated lemon peel and fresh lemon juice.
- Cool to room temperature.
- Stir in fresh blackberries, crushing some with fork to release juices.
- Refrigerate compote until cold, at least 2 hours and up to 1 day.
- Stir sliced fresh mint into blackberry compote.
- Invert terrine onto platter; peel off plastic wrap.
- Cut terrine into slices.
- Serve with blackberry compote.
raspberry sorbet, lemon sorbet, vanilla ice cream, mango, boysenberry sorbet, blackberry jam, lemon juice, containers, mint
Taken from www.epicurious.com/recipes/food/views/sorbet-and-ice-cream-terrine-with-blackberry-compote-108472 (may not work)