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REC: Raspberry Sorbet and Vanilla Cream Terrine (Very easy, nice to look at, delish)

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Joined: Dec 10, 2005

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Posted to Thread #1737 at 9:50 pm on May 7, 2006

Made this last night, for the first time. Had 20 to dinner and served this along with a chocolate fudge cake and a carrot cake. I was very pleasantly surprised how well this turned out - and how yummy.

Raspberry Sorbet with Vanilla Cream Terrine

2 cups raspberry sorbet
1 cup milk (regular)
1 package instant vanilla pudding (4 servings)
1 cup heavy cream (whipped)
fresh raspberries for decoration

Soften raspberry sorbet. Line loaf pan with foil. Spread raspberry sorbet evenly on bottom of pan, smooth, and freeze at least 10 minutes.

In a bowl, mix milk and pudding for 2 minutes until smooth. Whip heavy cream to form soft peaks. Fold in cream completely with pudding. Spread evenly over sorbet. Cover with plastic wrap and freeze at least four hours.

When ready to serve, unmold, remove foil, and let sit for 10 or 15 minutes before slicing.

(P.S. This recipe actually calls for fat free milk, sugar free instant vanilla pudding, and Cool Whip Free. Actually quite lo cal if made that way).


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