![]() ![]() This recipe was DELICIOUS! Made it for a party and it was a big hit! I changed it a bit-took out the cocoanut and used raspberry sorbet instead of the blackberry. Any ideas how to make it a good winter dessert? I'll use less than half next time and only put it on the top.įabulous presentation. My ice cream soak up all the coconut on the bottom and it just ended up being an overwhelming amount of coconut. Next time I think I'll use less coconut, though. my friends raved that it looked like a dessert from a high end gourmet restaurant!Įverybody loved this dessert and raved about how nice it looked. ![]() I used it prior to the "real" dessert - and it's a wonderful treat especially on hot summer evenings! It's easy to make - and it presents beautifully on the table! YUM! I used raspberry sorbet in place of the boysenberry - this was such a lovely finish to a tamale and Southwestern meal. I also used raspberry sorbet and topped with a mixture of mango and raspberries. I was asked many times where I "bought" this cake and people were shocked to learn that it is home made! It looks and tastes that good! This dessert is fabulous, refreshing and very easy to make(though a little time consuming). I usually just use the mango sandwiched between two layers of the coconut ice cream. This has become a go to desert for me when I have guests. Place on plates spoon sauce over and serve. Using plastic wrap as aid, lift terrine out of pan remove plastic wrap. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. Scrape in seeds from vanilla bean add bean and toss. Keep frozen.) Step 2Ĭombine mango, blackberries, and sugar in medium bowl. Cover with plastic wrap overhang freeze overnight. Sprinkle remaining coconut over top press to adhere (filling will extend slightly above pan). ![]() Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer freeze 15 minutes. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. ![]()
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