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Strawberry and kiwi ice-cream terrine

 In Blog

This strawberry and kiwifruit frozen terrine dessert is a lot less complicated than meets the eye.

Recipe and styling by Illanique van Aswegen

Assisted by Myra van Aswegen

Photographs by Adel Ferreira

INGREDIENTS

STRAWBERRY LAYER

  • 130g strawberries, sliced
  • 160ml evaporated milk
  • 125ml (½ cup) cloudy apple juice
  • 60ml (¼ cup) castor sugar
  • 5ml (1 tsp) lemon juice
  • 5ml (1 tsp) vanilla essence
  • drop pink food colouring (optional)

VANILLA LAYER

  • 410ml good quality, storebought vanilla ice cream, defrosted
  • seeds from 1 vanilla pod

KIWI LAYER

  • 210g kiwifruit, chopped
  • 180ml (¾ cup) cloudy apple juice
  • 60ml (¼ cup) evaporated milk
  • 55g (¼ cup) castor sugar
  • 5ml (1 tsp) lemon juice
  • drop green food colouring (optional)

BISCUIT LAYER

  • 180g (1½ cups) shortbread biscuits
  • 45g butter, melted

TO SERVE

  • fresh, whipped cream
  • 2 kiwifruit, sliced
  • handful fresh strawberries
  • 40g mini shortbread biscuits
  • fresh mint, to garnish (optional)

INSTRUCTIONS

1. Line a 1L loaf tin with cling film, leaving plenty overhanging the sides.

2. For the strawberry layer, place all of the ingredients in a food processor and blitz until smooth. Add a drop of pink food colouring, if desired. Pour the strawberry mixture into the lined tin and smooth out the top with the back of a spoon. Place in the freezer, at least 2 hours, to firm up.

3. For the vanilla layer, whisk the ice cream and vanilla seeds together until smooth. Pour it on top of the strawberry layer, smooth out the top and freeze until firm, at least 2 hours.

4. For the kiwi layer, place all of the ingredients in a food processor and blitz until smooth. Add a drop of green food colouring, if desired. Pour it on top of the vanilla layer and smooth out the top. Freeze, at least 2 hours, until firm.

5. For the biscuit layer, place the biscuits in a food processor and pulse until fine. Combine with the melted butter and spoon it on top of the kiwi layer. Place in the freezer until firm, at least 1 hour.

6. To unmould, quickly dip the sides of the tin in a little warm water until the ice cream softens slightly and slides out of the tin. Unmould it onto a serving platter and peel off the cling film.

7. Spoon dollops of whipped cream onto the terrine and garnish with the kiwifruit, strawberries, mini shortbread biscuits and fresh mint. Slice to serve.

Publication – Food & Home

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