Tropical Fruit Terrine Food

TROPICAL TRIFLE

Steps:

• Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
• Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
• To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
• Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.

TROPICAL SORBET TERRINE

Steps:

• Preheat oven to 350 degrees.
• Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
• Spread coconut on a rimmed baking sheet.
• Toast in oven, tossing occasionally, until golden, 8-10 minutes.
• Let cool completely.
• Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
• Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
• Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
• To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.

CHAMPAGNE FRUIT TERRINE

Steps:

• Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
• Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
• Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within ½ inch of the top of the pan, finishing with a citrus layer.
• Dissolve gelatin in ½ cup of orange juice over low heat.
• Beat sugar into remaining orange juice and champagne.
• Gently rub the flowers of the mint over a plate to release the florets.
• Add flowers and dissolved gelatin. Pour over fruit.
• Chill in refrigerator at least 2 hours.
• Unmold just before serving.