Peaches And Cream Terrine

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Servings: 8 Difficulty: Advanced
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A layered summer dessert featuring peach gelatin, yogurt cream, and raspberry swirls set in a pound cake mold.
Peaches and Cream Terrine recipe image
Peaches and Cream Terrine recipe image
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Peaches And Cream Terrine

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1052.2

Description

This elegant Peaches and Cream Terrine transforms simple ingredients into a stunning layered dessert. The base is lined with slices of pound cake, creating a sturdy yet tender crust that holds the creamy filling. Inside, layers of vibrant peach gelatin and rich, tangy nonfat yogurt cream alternate with a swirl of thawed raspberries. The result is a dish that is visually striking with its translucent orange and pink layers, offering a perfect balance of sweet fruitiness and creamy texture. It is an ideal make-ahead dessert for summer gatherings or special occasions, as it requires chilling time to set properly. Serve chilled slices for a refreshing finish to any meal.

Ingredients

Directions

  1. Slice the pound cake horizontally into 4 even layers.
  2. Line a 9x5x3-inch loaf pan with plastic wrap, leaving overhang on the sides for easy removal.
  3. Place one slice of pound cake on the bottom of the prepared pan.
  4. Stand two center slices of pound cake vertically along the long sides of the pan to create walls.
  5. Reserve the juice from the canned peaches; you will need 2/3 cup. Add water if necessary.
  6. Sprinkle unflavored gelatin over the reserved peach juice in a small saucepan and let stand for 5 minutes to soften.
  7. Heat the gelatin mixture over low heat, stirring constantly until the gelatin is completely dissolved.
  8. Remove from heat and stir in 2 tablespoons of the granulated sugar.
  9. Fold 1/2 cup of the thawed whipped topping into the peach gelatin mixture.
  10. Spoon half of the peach mixture into the loaf pan over the pound cake lining.
  11. Gently layer half of the thawed raspberries over the peach mixture.
  12. In a large bowl, combine the remaining 1 cup of whipped topping, the yogurt, and the remaining 1/3 cup minus 2 tablespoons of sugar.
  13. Spread the yogurt cream mixture evenly over the raspberries and peach layer.
  14. Top with the remaining raspberries and the remaining peach gelatin mixture.
  15. Place the final slice of pound cake on top to seal the terrine.
  16. Fold the plastic wrap over the top to cover the dessert completely.
  17. Refrigerate for at least 4 hours or overnight until firmly set.
  18. To serve, invert the pan onto a serving platter and remove the plastic wrap.
  19. Slice into thick pieces and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1052.2kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 1.5g8%
Cholesterol 1.2mg1%
Sodium 191.6mg8%
Total Carbohydrate 169.9g57%
Dietary Fiber 12.8g52%
Sugars 116.6g
Protein 115.6g232%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a loaf pan with removable sides if available, as it makes unmolding much easier.

If the peach juice is not sweet enough, add an extra tablespoon of sugar to the gelatin mixture.

The raspberries can be substituted with sliced strawberries or blueberries for a different flavor profile.

Ensure the whipped topping is fully thawed and softened before folding it into the mixtures to maintain a smooth texture.

Store any leftovers in the refrigerator, covered tightly with plastic wrap, for up to 3 days.

Keywords: peaches, cream, terrine, dessert, raspberries, yogurt, gelatin, pound cake, layered, chilled, summer, fruit, no-bake, make-ahead, light, refreshing
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