During the 4th of July weekend, I love pie and flag cake just as much as the next person. But if it's nice outside, I do not want to be stuck in the kitchen rolling out pie dough. So while going through some of my back issues of Everyday Food, I was reminded of a simple dessert that is very impressive to the eye and extremely easy to assemble - a sorbet terrine.
Below is the fantastic recipe that inspired me, but I think I might mix it up this year. To stay on the red, white and blue theme, why not blueberry and raspberry layers topped with layer of creamy vanilla ice cream? Patriotic and delicious...yum!
Tropical Sorbet Terrine
1 cup sweetened shredded coconut
1 pint coconut sorbet, softened
1 pint raspberry sorbet, softened
1 pint mango sorbet, softened
Preheat oven to 350.
Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.
**Note: To give sorbet the right consistency for spreading, soften it at room temperature for about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!