Frozen Summer Terrine

1. 1

   COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined.

2. 2

   Transfer to a mixer bowl and chill.

3. 3

   BEAT the chocolate mixture with an electric mixer until smooth.

4. 4

   Add the cream and beat until thick and creamy.

5. 5

   Gently fold through the mango pieces, biscuit and passionfruit.

6. 6

   SPOON the mixture into a lined 12cm x 24cm loaf pan.

7. 7

   Cover with plastic and freeze overnight or until firm.

8. 8

   Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit.

9. 9

   Serve immediately.

10. 10

    You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.

* Per serving · 4 servings · Values may vary.

No additional tips available.