Mango Duet Terrine

Ingredients

FOR MANGO SORBET

• 500 grams ripe mango chunk
• 2 tablespoon lemon juice
• 50 grams custor sugar
• 2 tablespoon condensed milk

FOR WHIPPING CREAM

• 240 grams whipping cream
• 200 ml condensed milk
• 2 stick vanilla bean

FOR CRUMBLE

• 500 grams cookies crumble
• 170 grams melted butter
• 75 brown sugar
• 160 almond giri
• 70 grams refined flour
• 1 teaspoon baking powder

Process

• Combine all mango, lemon juice, sugar and condensed milk together in a blender jar.
• Taste and adjust the sugar and lemon juice as needed (the amount may vary depending on the flavour of the mangoes)
• In a mixing bowl, combine the cookie crumbs, brown sugar and cinnamon.
• Add the melted butter and mix until well incorporated.
• Spread the cookie crumb mixture evenly over the set vanilla whipping cream layer and press down using the back of a spoon.
• Cover with plastic wrap and freeze for 6 hours or until the terrine is firm.

COURTESY: The Park, New Delhi