Line an 8 x 4 inch loaf pan, with plastic wrap, letting wrap hang generously over sides of pan. Spread with lemon sorbet; freeze for 1 hour or until firm. Layer with raspberry sorbet; freeze for 1 hour or until firm. Layer with mango sorbet; cover surface with plastic wrap and freeze for 8 hours or overnight.
Combine pineapple, strawberries; mango, kiwi, honey, ginger and lime juice in a bowl. Let stand for 30 minutes to blend flavours. Stir in mint.
To serve, lift terrine out of pan, remove plastic wrap and cut into 1/2 inch thick slices. Arrange 2 slices on each plate and top with a generous spoonful of salsa.
Originally Submitted
9/25/2011
0 Out of 5 from
0 reviews
You can add this Tropical Sorbet Terrine with Mint Fruit Salsa recipe to your own private DesktopCookbook.
