Frozen Yoghurt Terrine

A block of three coloured dessert topped and surrounded by fresh berries on a blue platter.
This frozen yoghurt terrine is creamy, fruity and presents beautifully; the perfect dessert to celebrate a taste of Summer all year round.

Prep Time 30 minutes
Freezing time 4 hours 30 minutes
Course Dessert
Servings 8 people

Ingredients
 
 

  • 2 tsp gelatin
  • ½ cup water
  • ½ cup + ½ cup Barker’s Apricot Spreadable Fruit
  • 2 cups Greek yoghurt
  • ¼ cup honey
  • 250 ml cream softly whipped
  • ½ cup Barker’s Wildberry Spreadable Fruit
  • 2 cups mixed fresh berries to garnish
  • Icing sugar to dust optional

Instructions
 

  • Line a 22cm x 8cm terrine tin or similar-sized loaf tin with cling film leaving an overhang on all sides.
  • Sprinkle the gelatin over the water and set aside to swell for about 5 minutes then gently heat the gelatin mixture either in the microwave on low power or over a double boiler, stirring, until the gelatin has dissolved.
  • Stir in ½ cup of Apricot Spreadable Fruit then pour into the base of the lined terrine dish and freeze until set – about 20 minutes.
  • In a large bowl stir together the yoghurt and honey then gently fold through the soft whipped cream.
  • Divide the yoghurt cream mixture in half and add ½ cup of each spreadable fruit flavour to each, stirring until just mixed.
  • Pour the apricot-flavoured yoghurt cream mixture into the terrine over the apricot jelly and freeze for 10 minutes.
  • Spoon over the berry-flavoured yoghurt cream mixture. Gently fold over the cling film to cover the top and freeze for at least 4 hours or overnight.
  • Remove the terrine from the freezer 10 minutes prior to serving, unwrap the cling film and invert onto a serving platter. Gently prise off the tin and remove the cling film.
  • Surround with the mixed berries and dust with icing sugar if desired.

Notes

Recipe by Jo Wilcox for Barkers of Geraldine.
Tried this recipe?Let us know how it was!

1 Comment

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