Yield: 12 To 14
|\N \N||See part 1|
warm the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the frosting is set.
3.Using a long sharp knife, dipped in hot water and wiped dry, trim the ends of the terrine. Cut the terrine into ½-inch slices. (For best results, slice the terrine while still frozen.) 4.Thin the mango sauce with water to desired consistency. Spoon 2 tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as desired.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 29, 1997