GATHER JOURNAL

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Ice Cream, Sorbet, and Granola Terrine

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

The stratified layers of the Painted Desert spurred this, shall we say, topographical terrine—with a duo of colorful fruit sorbets, creamy vanilla ice cream, and a nutty, subtly-sweet granola playing the role of sedimentary bands. This crunchy, melty, melding of flavors, rocks.

serves 8 to 10



Granola
  • 1 cup rolled oats
  • ⅓ cup sliced almonds
  • ⅓ cup macadamia nuts, chopped
  • ½ tsp ground cinnamon
  • 3 Tbsp unsalted butter
  • 3 Tbsp honey
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract

Ice Cream and Sorbet
  • 1 pint vanilla ice cream
  • 1 pint blood orange sorbet
  • 1 pint raspberry sorbet

  • 1

    Granola: Preheat oven to 350°F. Mix together oats, nuts, and cinnamon in a bowl and set aside. Melt together butter and honey. Remove from heat and stir in extracts, then stir into granola mixture.
  • 2

    Spread granola in a single layer on a baking sheet. Bake, stirring halfway through, until golden brown, about 16 minutes. Cool completely.
  • 3

    Terrine: Line a loaf pan with two large pieces of plastic wrap running the length and width of the pan with a generous overlap. Randomly scoop alternating sorbets and ice cream into pan, scattering granola throughout then pressing to compact. Seal with overhanging wrap and freeze at least 5 hours.
  • 4

    Use the wrap to help lift terrine from pan. Slice and serve immediately.