Lime Ice Cream Torte Topped With Berry Sorbets
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Salt7 tbsps
Unsalted Butter (melted, hot)1.5 tsps
Vanilla Extract1.25 cups
Hazelnut (toasted, hot)2 cup
Lime Juice (fresh)1 cup
Sugar3 tbsps
Lime (finely grated peel)1 cup
Water4 cups
Berry (mixed fresh)Directions:
1
For crust: Preheat oven to 375°F
2
Finely grind cookies, brown sugar, and salt in processor
3
Add hot butter and vanilla; blend until moist crumbs form
4
Add hot nuts; blend just until finely chopped
5
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
6
Freeze crust 15 minutes
7
Bake until golden, about 15 minutes
8
Freeze 30 minutes
9
Preheat oven to 375°F
10
Finely grind cookies, brown sugar, and salt in processor
11
Add hot butter and vanilla; blend until moist crumbs form
12
Add hot nuts; blend just until finely chopped
13
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
14
Freeze crust 15 minutes
15
Bake until golden, about 15 minutes
16
Freeze 30 minutes
17
For filling: Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves
18
Pour 1/3 cup lime syrup into small bowl; mix in cardamom
19
Cover; chill to use later
20
Mix ice cream into remaining lime syrup in large bowl
21
Spoon all but 2 1/2 cups ice cream into crust; smooth top
22
Freeze torte and remaining ice cream until firm, about 2 hours
23
Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops
24
Top with large scoops of sorbets, spacing apart
25
Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops
26
Freeze 3 hours
27
Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves
28
Pour 1/3 cup lime syrup into small bowl; mix in cardamom
29
Cover; chill to use later
30
Mix ice cream into remaining lime syrup in large bowl
31
Spoon all but 2 1/2 cups ice cream into crust; smooth top
32
Freeze torte and remaining ice cream until firm, about 2 hours
33
Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops
34
Top with large scoops of sorbets, spacing apart
35
Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops
36
Freeze 3 hours
37
For berries: Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves
38
Add frozen berries
39
Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes
40
Puree mixture in processor
41
Strain through sieve set over bowl, pressing on solids; discard solids
42
Cover; chill until cold
43
DO AHEAD: Can be made 1 day ahead
44
Cover torte; keep frozen
45
Keep lime syrup and berry sauce chilled
46
Run knife around pan sides to loosen crust
47
Release sides
48
Tuck some fresh berries into spaces between ice cream and sorbet
49
Toss remaining berries in berry sauce
50
Cut torte into wedges
51
Drizzle lime syrup over wedges
52
Spoon berry mixture alongside
53
Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves
54
Add frozen berries
55
Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes
56
Puree mixture in processor
57
Strain through sieve set over bowl, pressing on solids; discard solids
58
Cover; chill until cold
59
DO AHEAD: Can be made 1 day ahead
60
Cover torte; keep frozen
61
Keep lime syrup and berry sauce chilled
62
Run knife around pan sides to loosen crust
63
Release sides
64
Tuck some fresh berries into spaces between ice cream and sorbet
65
Toss remaining berries in berry sauce
66
Cut torte into wedges
67
Drizzle lime syrup over wedges
68
Spoon berry mixture alongside