Paired with a Porter
Happy Monday to my loyal readers! I hope everyone had a wonderful weekend! Zach and I are just returning to Colorado today from our trip to Montreal. I have to say I’m kind of nervous about returning. Apparently the sky opened up while we were gone and decided to spit rain and snow out for a week straight. I guess you could say we picked the perfect time to go away, although I’m scared to death that our basement is flooded. Eek!
So as we travel through the heart of Nebraska, I can’t stop thinking about this vanilla frozen yogurt and blueberry terrine I made before we left. The day I learned how to make a sweet terrine was basically the best day of my life. I’ve had terrines before, but they have been mostly of the savory variety. A frozen sweet terrine is the perfect recipe to serve during the summer months, and you can basically put whatever you want into them! Another thing that is amazing about making terrines, is that they look a lot more difficult to make then they actually are; thus impressing all of your summer picnic guests. ;) I mean you literally slap together a few ingredients into a loaf pan that has been lined with plastic wrap, freeze it and boom…dessert is served.
A few things to know about making frozen yogurt/ice cream terrines:
1. Your base should be fairly soft, but not so soft that it is completely melted and thus turns to liquid. I normally take what I’m using (in this case vanilla frozen yogurt) out of the freezer and let it thaw for about 20 minutes. At this point, it is normally soft enough to spread.
2. To brighten things up, I scooped frozen blueberry gelato (IT MUST BE FROZEN SOLID) into the slightly melted vanilla frozen yogurt. Let me reiterate, make sure the blueberry gelato is completely frozen otherwise it will bleed into the vanilla frozen yogurt. A little bleeding is OK, but you don’t want the whole thing to turn blue. Throw in some frozen blueberries, and there you have it…the perfect mixture for this blueberry terrine.
3. Make sure you have enough overhang from the plastic wrap. This will make the blueberry terrine easier to remove from the loaf pan later on.
4. Finally, you can definitely make this blueberry terrine ahead of time. I will make it a week in advance sometimes, but don’t go much past a week otherwise freezer burn is bound to occur.
OK, well I think that is all for today! I hope you guys have a wonderful day! xo
5 minPrep Time
4 hr, 5 Total Time
- 1 1/2 quarts vanilla frozen yogurt, thawed at room temperature for about 20 minutes (you want it to be soft enough to spread easily)
- 1 pint blueberry ice cream, gelato or sorbet, scooped into balls using a 1 tablespoon-sized melon baller
- 1 1/2 cup frozen blueberries
- Line a loaf pan with plastic wrap, using enough that there is an overhang for easy release later on. Set aside.
- In a large bowl, mix all of the ingredients thoroughly using a heavy wooden spoon. Pour the mixture into the prepared loaf pan and smooth out the top. Cover with plastic wrap and foil and place in the freezer for at least 4 hours or up to a week.
- Once completely frozen solid, remove the terrine from the freezer. Release it from the loaf pan using the plastic wrap overhang, and flip it upside down onto a cutting board. Using a very sharp knife that has been dipped in hot water, cut 1 inch thick slices, dipping the knife in hot water before each slice.
- Serve immediately.
You may prepare the terrine in advance, as it may stay in the freezer for about a week.