Stop the world and melt with this.Gather Journal Ice Cream, Sorbet, and Granola Terrine
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: 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.
Spread granola in a single layer on a baking sheet. Bake, stirring halfway through, until golden brown, about 16 minutes. Cool completely.
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.
Use the wrap to help lift terrine from pan. Slice and serve immediately.