Pistachio, Mango and Blood Orange Terrine

This is from an earlier post.
Entry for Hay, Hay It's Donna Day hosted by Tami of runningwithtweezers.


Terre cuite, French for terracotta, a glazed earthenware container with straight sides and a tight fitting lid, generally oblong or oval is also the name for certain dishes prepared in such a vessel. Terrine's can be sweet or savory, cooked or frozen and with them creativity has no end. This dessert can also be called a Cassata, an Italian term for a rectangular-shaped frozen dessert made with layers of fruit, ice cream or whipped cream. Cassata means "little cases", a reference to the brick type shape of the dessert. It doesn't matter what term you use for this dessert-it's fabulous!

Regarding the two identical photos-the top one I played with in Photoshop wanting to impart a feeling of coldness-any comments, negative or positive appreciated.

Recipe From: Tropical Desserts, Recipes for Exotic Fruits, Nuts, and Spices by Andrew Maclauchlan A marvelous book with top notch photos.

Pistachio, Mango and Blood Orange Terrine

Ingredients

1 1/4 cups pistachios, shelled
1 ripe mango
4 blood oranges
3 cups heavy cream
1/4 cup sugar

Preheat oven to 350 F. Spread pistachios in a single layer on a cookie sheet and toast for 14-16 minutes. Remove and set aside to cool.

Peel the mango and cut the flesh from the pit. Puree in a food processor, and transfer to a bowl. Trip the tops and bottoms of the blood oranges, then cut all the peel and pith from the the flesh. Section the oranges by cutting between the membranes and removing the wedges of fruit. Puree the sections in a food processor and transfer to a second bowl. Clean and dry food processor and process the pistachios until very fine. Transfer to a third bowl.

In the bowl of an electric mixer, whip the cream and sugar until it forms stiff peaks. Divide the whip cream between the three bowls, containing the mango, blood orange and pistachios. Gently fold in mixture with a spatula until combined.

Prepare an 8x4x4 loaf pan by oiling the interior, then line with plastic wrap, pressing into the corners to avoid any air bubbles. Use a large piece of plastic wrap so it can fold over the top of the pan when layers are completed. Pour the blood orange mixture in the bottom and spread with a spatula. Place in freezer for 1/2 hour. Store remaining mixtures in refrigerator while in the layering process. Remove from freezer and repeat with mango mixture. Return to freezer for another 1/2 hour. Repeat with pistachio mixture. Fold the extra plastic wrap over the top of the terrine and freeze at least 2 hours.

To serve, remove terrine from freezer and peel the plastic wrap off the top. Invert terrine on a chilled plate and carefully remove all of the plastic wrap. Dip a sharp chef's knife in very hot water and then slice the terrine into crosswise slices. Rinse knife and repeat until all slices are cut. Serve slices on a well-chilled plate.

Serves 8.