Julie Goodwin's Summer Fruit Terrine

For this dessert you can use homemade ice cream, but for a truly easy end to the meal, good quality vanilla ice cream can be used. Make it the day before so it sets.

Ingredients:
2 litre container of good quality vanilla ice cream
2 punnets strawberries, sliced
3 tablespoons caster sugar
Pulp of 4 passionfruit
1 punnet raspberries
½ cup flaked coconut, toasted

Method:

1. Lightly spray 2 loaf tins with olive oil and line with two sheets of glad wrap, leaving a big overhang on all 4 sides.
2. Slice 1 ½ punnets of strawberries thinly and place on a plate. Sprinkle with sugar and stand in a warm place for 20 minutes or until the strawberries ooze their juices. Mash with a fork until broken down, but still lumpy.
3. Allow the ice cream to soften and divide into 3 separate bowls, and freeze unused ice cream until required.
4. In the first bowl, fold through the mashed strawberry and spoon into the base of each lined loaf tin. Smooth the surface evenly and return to freezer for 15 minutes or until hardened.
5. Remove loaf tin from freezer and spoon in a layer of plain vanilla ice cream; smooth the surface so that it is even. Slice remaining strawberries and scatter 2-3 strawberries over the top. Cover and return to freezer until hardened.
6. In the remaining bowl of softened ice cream, stir through passionfruit pulp. Spoon this last layer over frozen vanilla layer and bring the glad wrap over the top to cover. Return to the freezer and freeze overnight or until completely frozen.
7. To serve, turn the terrine out of the tins using the Glad wrap as leverage if necessary. A hot dishcloth run around the outside of the tin will help if needs be.
8. Cut any messy edges off and serve immediately topped with raspberries and toasted coconut.