Recipe

Raspberry, yoghurt and strawberry terrine with berry and mint salad

Refreshing raspberry, yoghurt and strawberry terrine with a sweet berry and fresh mint salad - a show-stopping dessert for your next dinner party!

Jul 31, 1976 2:00pm
  • 40 mins preparation
  • 10 mins cooking
  • 8 hrs marinating
  • Serves 10
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Ingredients

Raspberry sorbet
  • 250 gram frozen raspberries
  • 1/4 cup (60ml) boiling water
  • 1 tablespoon liquid glucose syrup
  • 2 tablespoon pure icing (confectioners') sugar
Yoghurt sorbet
  • 3/4 cup (180ml) milk
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 tablespoon liquid glucose syrup
  • 1 cup (280g) greek-style yoghurt
Strawberry sorbet
  • 250 gram strawberries, halved
  • 1/4 cup (60ml) boiling water
  • 1 tablespoon liquid glucose syrup
  • 1/4 cup (55g) pure icing (confectioners') sugar
Berry mixture
  • 250 gram raspberries
  • 250 gram strawberries, hulled, quartered
  • 1/4 cup (55g) caster (superfine) sugar
  • 1/3 cup lightly packed small fresh mint leaves

Method

Raspberry, yoghurt and strawberry terrine with berry and mint salad
  • 1
    Line 8cm x 18cm loaf pan with plastic wrap. Freeze until needed.
  • 2
    Make raspberry sorbet. Process berries until crushed coarsely. Combine the water and glucose in small jug; gradually add to processor while motor is operating. Process about 3 minutes or until smooth. Add icing sugar, process until combined. Spoon into pan, smooth top. Cover with foil; freeze about 2 hours or until firm.
  • 3
    Make yoghurt sorbet. Stir milk, sugar and glucose in small saucepan, until sugar is dissolved; bring to the boil; cool. Whisk in yoghurt; refrigerate until cold. Spoon cold yogurt sorbet over raspberry sorbet in pan; smooth top. Cover with foil; freeze 4 hours or until firm.
  • 4
    Make strawberry sorbet. Process berries until chopped coarsely. Combine the water and glucose in small jug; gradually add to processor while motor is operating. Process about 3 minutes or until smooth. Add icing sugar; process until combined. Refrigerate until cold. Spoon cold strawberry sorbet over yogurt sorbet in pan. Cover with foil; freeze overnight.
  • 5
    Combine berries, sugar and half the mint leaves in medium bowl. Stand at room temperature, about 20 minutes or until sugar is dissolved, stirring occasionally.
  • 6
    Turn terrine out of pan; serve topped with berry mixture and remaining mint leaves.

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