Lime Ice Cream Torte Topped with Berry Sorbets
From mountainmama 15 years agoIngredients
- Crust: shopping list
- 1 5.25-ounce package sugar cookies shopping list
- 1/3 cup (packed) dark brown sugar shopping list
- 1/8 teaspoon salt shopping list
- 7 tablespoons unsalted butter, melted, hot shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 1/4 cups hazelnuts, toasted, hot ( about 6 ounces) shopping list
- Filling: shopping list
- 2/3 cup fresh lime juice shopping list
- 2/3 cup sugar shopping list
- 3 tablespoons finely grated lime peel shopping list
- 1/4 teaspoon finely crushed cardamom seeds shopping list
- 2 quarts premium vanilla ice cream, slightly softened shopping list
- 3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry) shopping list
- Berries: shopping list
- 1/3 cup water shopping list
- 1/4 cup sugar shopping list
- 1 12-ounce package frozen blackberries shopping list
- 4 cups mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces) shopping list
How to make it
- For crust:
- Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
- For filling:
- Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
- Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
- For berries:
- Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
- Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.
- NOTE: To crush the cardamom, place the seeds in a resealable plastic bag and tap with a rolling pin.
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The Rating
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wow fantastic mama it does sound very good thanks
minitindel in THE HEART OF THE WINE COUNTRY loved it -
What a great recipe, 5 forks..
aussie_meat_pie in My Kitchen loved it
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