1 cup (250ml) Tanqueray Rangpur Gin or pineapple juice
1/2 cup (110g) caster sugar
250g pkt gingernut biscuits or Arnott’s Butternut Snap Cookie biscuits
1/4 cup (20g) desiccated coconut
100g butter, melted
1.5L dairy-free coconut sorbet
Thick coconut yoghurt, to serve
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Method
Step 1
Place pineapple and lime zest in a heatproof bowl. Place gin or pineapple juice and sugar in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 6 mins or until syrup thickens slightly. Carefully pour over pineapple mixture. Cool.
Step 2
Line an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place biscuits and coconut in a food processor and process until finely crushed. Add the butter and pulse until the mixture comes together. Spoon one-third of the mixture into the prepared pan. Use a flat-bottomed glass to press the mixture over the base. Cover and freeze for 30 mins or until firm.
Step 3
Place the sorbet in a bowl. Set aside for 5 mins to soften slightly. Drain the pineapple mixture, reserving the syrup.
Step 4
Spoon half the sorbet over the biscuit base and smooth the surface. Top with half the pineapple mixture. Drizzle with 1 tbs of the reserved syrup. Sprinkle evenly with half the remaining biscuit mixture. Top with the remaining sorbet. Smooth the surface. Sprinkle evenly with the remaining biscuit mixture. Cover with foil. Freeze for 6 hours or until firm.
Step 5
Remove from the freezer. Uncover and set aside for 5 mins to soften. Turn onto a platter and remove plastic wrap. Top with yoghurt and remaining pineapple mixture. Drizzle with remaining syrup.
Make it ahead: Make the terrine up to 4 days ahead. Store the combined pineapple mixture and syrup in an airtight container in the fridge.
1 cup (250ml) Tanqueray Rangpur Gin or pineapple juice
1/2 cup (110g) caster sugar
250g pkt gingernut biscuits or Arnott’s Butternut Snap Cookie biscuits
1/4 cup (20g) desiccated coconut
100g butter, melted
1.5L dairy-free coconut sorbet
Thick coconut yoghurt, to serve
Description
This fruity, layered terrine is the perfect end to any feast. It strikes the perfect balance between creamy and crunchy textures.
Method
Step 1
Place pineapple and lime zest in a heatproof bowl. Place gin or pineapple juice and sugar in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 6 mins or until syrup thickens slightly. Carefully pour over pineapple mixture. Cool.
Step 2
Line an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place biscuits and coconut in a food processor and process until finely crushed. Add the butter and pulse until the mixture comes together. Spoon one-third of the mixture into the prepared pan. Use a flat-bottomed glass to press the mixture over the base. Cover and freeze for 30 mins or until firm.
Step 3
Place the sorbet in a bowl. Set aside for 5 mins to soften slightly. Drain the pineapple mixture, reserving the syrup.
Step 4
Spoon half the sorbet over the biscuit base and smooth the surface. Top with half the pineapple mixture. Drizzle with 1 tbs of the reserved syrup. Sprinkle evenly with half the remaining biscuit mixture. Top with the remaining sorbet. Smooth the surface. Sprinkle evenly with the remaining biscuit mixture. Cover with foil. Freeze for 6 hours or until firm.
Step 5
Remove from the freezer. Uncover and set aside for 5 mins to soften. Turn onto a platter and remove plastic wrap. Top with yoghurt and remaining pineapple mixture. Drizzle with remaining syrup.
Make it ahead: Make the terrine up to 4 days ahead. Store the combined pineapple mixture and syrup in an airtight container in the fridge.
