INGREDIENTS

INSTRUCTIONS

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 1/2-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@mnl.v-link.net> on Jul 29, 1997

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