Ingredients
Raspberry sorbet
Yoghurt sorbet
Strawberry sorbet
Berry mixture
Method
1.Line 8cm x 18cm loaf pan with plastic wrap. Freeze until needed.
2.Make raspberry sorbet. Process berries until crushed coarsely. Combine the water and glucose in small jug; gradually add to processor while motor is operating. Process about 3 minutes or until smooth. Add icing sugar, process until combined. Spoon into pan, smooth top. Cover with foil; freeze about 2 hours or until firm.
3.Make yoghurt sorbet. Stir milk, sugar and glucose in small saucepan, until sugar is dissolved; bring to the boil; cool. Whisk in yoghurt; refrigerate until cold. Spoon cold yogurt sorbet over raspberry sorbet in pan; smooth top. Cover with foil; freeze 4 hours or until firm.
4.Make strawberry sorbet. Process berries until chopped coarsely. Combine the water and glucose in small jug; gradually add to processor while motor is operating. Process about 3 minutes or until smooth. Add icing sugar; process until combined. Refrigerate until cold. Spoon cold strawberry sorbet over yogurt sorbet in pan. Cover with foil; freeze overnight.
5.Combine berries, sugar and half the mint leaves in medium bowl. Stand at room temperature, about 20 minutes or until sugar is dissolved, stirring occasionally.
6.Turn terrine out of pan; serve topped with berry mixture and remaining mint leaves.