Frozen Peach Torte With Almond Crust
From hopscotch 15 years ago
- 2 hours to make
- Serves 10
It's summer time, and of course peaches are in season. So having said that, add this as a dessert to your barbques, brunch, or any ole time snack.
Ingredients
- -------- ------------ -------------------------------- shopping list
- 2 c almonds shopping list
- 1/3 c packed light brown sugar shopping list
- 1/4 c flour shopping list
- 1 Pinch salt shopping list
- 6 tbsps unsalted butter -- melted and cooled shopping list
- 4 tbsps water shopping list
- 1 tsp unflavored gelatin shopping list
- 6 lg egg yolks shopping list
- 1/3 c sugar shopping list
- 3 tbsps cherry brandy -- kirsch shopping list
- 3 1/2 ozs white chocolate -- chopped shopping list
- 1 1/2 c whipping cream -- chilled shopping list
- 1 c peaches -- finely chopped shopping list
- 4 peaches -- peel & thinly slice shopping list
- 1/4 c powdered sugar shopping list
How to make it
- Preheat oven to 375º.
- Coarsely chop nuts with brown sugar, flour and salt
- in processor.
- Add butter, process until nuts are finely chopped.
- Press half of mixture over bottom of 9² springform pan.
- Press remaining half of mixture over bottom of 9² cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cook completely.
- Break crust in pans into crumbs.
- Place 1 tbs water in small bowl. Sprinkle gelatin over; let stand until
- gelatin softens, about 10 minutes.
- Whisk yolks, sugar, kirsch and 3 tbs water in medium metal bowl until blended.
- Set bowl over saucepan of simmering water;
- whisk constantly until mixture registers 160º on candy thermometer, about 4 minutes.
- Remove bowl from over water. Add gelatin, then white chocolate and
- whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
- Beat cream in large bowl until soft peaks form. Fold yolk mixture into cream.
- Spread 1/3 of mousse over crust in spring form pan.
- Sprinkle half of chopped peaches over.
- Sprinkle half of crumbs over peaches.
- Drop 1/3 of mousse by tablespoons over peaches, spacing evenly.
- Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs.
- Carefully spread remaining mousse evenly over. Cover and freeze over night.
- (Can be made 3 days ahead. Keep frozen.)
- Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes.
- Using knife, cut around pan sides to loosen torte. Release pan sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.
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