Cold and Creamy Mango-Coconut Terrine

Name: Cold and Creamy Mango-Coconut Terrine
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons pure coconut extract (optional); 425 grams cream of coconut (such as Coco López); 1 envelope unflavored gelatin; 355 milliliters chilled heavy cream; 6 servings Diced fresh mango and fresh coconut shavings, for garnish; 1 pint mango sorbet, softened slightly; 59 milliliters sesame seeds; 177 milliliters sugar; 59 milliliters water

Cold and Creamy Mango-Coconut Terrine might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 37g of fat, and a total of 747 calories. This recipe serves 6. If you have sugar, cream of coconut, mango sorbet, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Butter a large rimmed baking sheet. In a small saucepan, combine the sugar with 1/4 cup of the water and bring to a simmer, stirring until the sugar dissolves. Cover and simmer the syrup over moderate heat for 1 minute. Uncover and simmer over moderately high heat, without stirring, until an amber caramel forms, about 6 minutes.

Ingredients you will need

Caramel

Butter

Sugar

Syrup

Water

Equipment you will use

Baking Sheet

Sauce Pan

Remove from the heat and stir in the sesame seeds with a skewer or chopstick. Immediately pour the caramel onto the baking sheet and tilt carefully to spread the caramel in a thin layer. Using 2 forks, pull and stretch the caramel into as thin a layer as possible.

Ingredients you will need

Sesame Seeds

Caramel

Spread

Equipment you will use

Baking Sheet

Chopsticks

Skewers

Let cool completely, about 20 minutes.

Using a spatula, pry the sesame praline from the sheet and break it into shards.

Ingredients you will need

Pralines

Sesame Seeds

Equipment you will use

Spatula

Transfer half of the shards to a food processor and pulse to a fine powder. Reserve the remaining shards for garnish.

Equipment you will use

Food Processor

Line a 9-by-4 1/2-inch loaf pan with plastic wrap. Spoon the sorbet into the loaf pan and smooth the surface. Freeze until firm, about 30 minutes.

Ingredients you will need

Sorbet

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

In a medium microwave-safe bowl, sprinkle the gelatin over the remaining 3 tablespoons of water and let soften for 2 minutes. Microwave on high power for 10 seconds, just until melted.

Ingredients you will need

Gelatin

Water

Equipment you will use

Microwave

Bowl

Whisk in the cream of coconut.

Ingredients you will need

Cream Of Coconut

Equipment you will use

Whisk

In a large bowl, using an electric mixer, beat the heavy cream with the coconut extract at high speed until firm.

Ingredients you will need

Coconut Extract

Heavy Cream

Equipment you will use

Hand Mixer

Bowl

Add the cream of coconut mixture and beat at low speed just until combined.

Ingredients you will need

Cream Of Coconut

Carefully lift the sorbet rectangle out of the loaf pan and return to the freezer. Line the loaf pan with a double sheet of plastic wrap, leaving at least 2 inches of overhang on all sides.

Ingredients you will need

Sorbet

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Pour one-third of the coconut mousse into the loaf pan and sprinkle with half of the sesame praline powder. Unwrap the sorbet rectangle. Ease it into the loaf pan and sprinkle with the remaining praline powder. Using a rubber spatula, gently spread the remaining coconut mousse on top. Fold the overhanging plastic wrap over the top of the terrine and freeze until it is firm, at least 6 hours or overnight.

Ingredients you will need

Coconut