Peach mango and pistachio terrine

By Blua | Digital health by Bupa

Published 2 December 2024

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A light peach and green slice sprinkled with pistachio nut crumb

This light and refreshing dessert is the perfect balm on a hot summer night.

This diabetes friendly recipe is light and creamy, with sweet and juicy chunks of fresh fruit and the mild, nutty flavour of pistachio. You can make the terrine the day before you’d like to serve it or in the morning so it has plenty of time to set in the freezer.

Prep time

10m

Cook time

Serves

Ingredients

Pistachio layer

80g pistachios, ground
1 cup reduced fat evaporated milk
1 tsp vanilla bean paste
2 tbsp maple syrup
3/4 cup reduced fat cream

Peach and mango layer

2/3 cup reduced fat evaporated milk
2/3 cup mango purée (about 1 small mango)
1 small peach, chopped

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.