Peach mango and pistachio terrine

Method

Step 1:

Line a loaf tin with a few sheets of plastic wrap, leaving enough hanging over the long sides of the tin to cover the middle when you’re done.

Step 2:

To make the pistachio layer, place the ground nuts, evaporated milk, vanilla and maple syrup into a heavy bottomed saucepan over a low heat. Bring up the temperature but don’t let it boil.

Step 3:

When it has almost started to boil, remove the saucepan from the heat and mix in the cream. Place into the refrigerator to cool.

Step 4:

To make the fruit layer, whip the evaporated milk until soft peaks form (like whipped cream). The evaporated milk should triple in size.

Step 5:

Add the mango purée and peaches to the whipped milk. Gently fold through until combined. Pour into the loaf tin, filling 2/3 of the tin, and place into the freezer to set. Ensure it is sitting level or your layers will be wonky.

Step 6:

When the fruit layer is frozen, take the pistachio layer out of the fridge and pour on top. Gently cover with the plastic wrap before placing it in the freezer for a few hours or overnight to set.

Step 7:

To serve, remove from freezer for about 10 to 15 minutes before eating to allow it to soften slightly.