Iced Fruit Terrine

1. 1

   Line an 8 cup loaf pan with foil then place in the freezer for 10-15 mins. Set aside 3 strawberries for decoration then place the rest in a blender. Puree until smooth.

2. 2

   Beat the cream until stiff then fold in the strawberry puree, orange liqueur and condensed milk. Stir in the mango, pineapple, pistachios and nougat then transfer the mixture to the loaf pan and smooth out. Freeze for at least 5 hours.

3. 3

   Turn out the terrine and remove the foil. Decorate with strawberries and cubes of nougat.

No additional tips available.