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Iced lime and coconut terrine

Iced coconut & lime slice with summer fruit

Iced lime and coconut terrine

Name: Iced lime and coconut terrine
Prep time: 20 min
Total time: 5 h
Yield: 6
Cuisine: British
Ingredients: 300ml double cream; 85g golden caster sugar; 250ml coconut cream; zest and juice 1 lime; 800g mixed red fruit (we used strawberries, raspberries and redcurrants); 2 tbsp golden caster sugar; juice 1 lime

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

A star rating of 3.8 out of 5.8 ratingsRate

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This no-cook dessert is served straight from the freezer, for a true taste of summer fruit indulgence

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300ml double cream
85g golden caster sugar
250ml coconut cream
zest and juice 1 lime

For the fruit salad

800g mixed red fruit

(we used strawberries, raspberries and redcurrants)
2 tbsp golden caster sugar
juice 1 lime

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Nutrition: per serving

kcal257
fat21g
saturates13g
carbs18g
sugars17g
fibre2g
protein2g
salt0.04g

low

Method

step 1

Line a 900g loaf tin with enough cling film to allow you to wrap the sides over the top of the tin later on. Whisk cream with the sugar until it holds peaks. Whisk in coconut cream and the lime juice and zest until it holds its shape again. Tip into tin and smooth the top, wrap the cling film back over and place in the freezer for at least 4 hrs but preferably overnight. Can be made up to 2 weeks ahead.
step 2

Before serving, toss all the fruit with the sugar and the lime and set aside. When ready to serve, take the slice out of the freezer (don't take it out sooner as you would with most other frozen desserts). Unmould the slice onto a long, chilled platter, then use a knife dipped in very hot water to cut thick portions. Serve on chilled serving plates with the fruit spooned around.

Recipe from Good Food magazine, June 2010

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A star rating of 3.8 out of 5.8 ratings

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