- Serves8
- Prep time10 minute, + 6 hours freezing and 10 mins standing time
This showstopping dairy free dessert is super easy to make using store bought sorbet. All it takes are five ingredients and some time in the freezer to firm.
Ingredients
- 500ml dairy-free dark chocolate sorbet
- 500ml dairy-free coconut sorbet
- 500g pkt frozen mixed berries, thawed slightly
- 1 cup (200g) dairy-free coconut yoghurt
- 1/4 cup mint leaves
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Place the chocolate sorbet and coconut sorbet in separate bowls. Set aside for 5 mins to soften slightly.
Step 3
Meanwhile, reserve 1 cup of the berries in a bowl in the freezer. Place the remaining berries in a food processor. Process until smooth.
Step 4
Spoon half the chocolate sorbet into the prepared pan and top with some of the berry puree. Spoon over half the coconut sorbet and top with berry puree. Continue layering with the remaining chocolate sorbet, berry puree and coconut sorbet, finishing with chocolate sorbet. Smooth the surface. Tap pan on the bench to remove any air bubbles. Cover with foil. Place in the freezer for 6 hours or until firm.
Step 5
Remove terrine from freezer. Set aside for 5 mins to soften slightly. Turn onto a serving plate. Spoon over the coconut yoghurt and top with reserved berries. Sprinkle with mint.
Dairy-free chocolate and berry terrine
- Serves8
- Prep time10 minute, + 6 hours freezing and 10 mins standing time
Ingredients
- 500ml dairy-free dark chocolate sorbet
- 500ml dairy-free coconut sorbet
- 500g pkt frozen mixed berries, thawed slightly
- 1 cup (200g) dairy-free coconut yoghurt
- 1/4 cup mint leaves
Method
Step 1
Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Place the chocolate sorbet and coconut sorbet in separate bowls. Set aside for 5 mins to soften slightly.
Step 3
Meanwhile, reserve 1 cup of the berries in a bowl in the freezer. Place the remaining berries in a food processor. Process until smooth.
Step 4
Spoon half the chocolate sorbet into the prepared pan and top with some of the berry puree. Spoon over half the coconut sorbet and top with berry puree. Continue layering with the remaining chocolate sorbet, berry puree and coconut sorbet, finishing with chocolate sorbet. Smooth the surface. Tap pan on the bench to remove any air bubbles. Cover with foil. Place in the freezer for 6 hours or until firm.
Step 5
Remove terrine from freezer. Set aside for 5 mins to soften slightly. Turn onto a serving plate. Spoon over the coconut yoghurt and top with reserved berries. Sprinkle with mint.