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 minutesmins
Freezing time 4 hourshrs30 minutesmins
Course Dessert
Servings 8people
Ingredients
2tspgelatin
½cupwater
½cup+ ½ cup Barker’s Apricot Spreadable Fruit
2cupsGreek yoghurt
¼cuphoney
250mlcreamsoftly whipped
½cupBarker’s Wildberry Spreadable Fruit
2cupsmixed fresh berries to garnish
Icing sugar to dustoptional
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.