• 2 cups frozen fruit blend, thawed 
  • 1/2 cup raspberry preserve
  • 4 cups vanilla ice cream, softened
  • 4 meringue, crumbled 1/2" PC nests
  1. Line a 8"x4" loaf pan with plastic wrap, leaving enough plastic above edges to cover top. 
  2. In food processor puree slighly-thawed fruit with jam; pour into large bowl. Gently stir in ice cream and nests in order to keep different ribbons of color from fruit and ice cream separate. 
  3. Spoon into the loaf pan, pressing firmly; fold plastic over top and freeze for 4 hours or until firm. 
  4. Transfer terrine to refrigerator 15 min before serving to soften slightly. Cut into 1" slices, garnish with fresh berries or fruit. 

    Make this preserving separate layers - ice cream, blended fruit and jam, meringue. 

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