Lemon Sorbet Torte

Name: Lemon Sorbet Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 5 Tbsps butter, melted; 0 teaspoons ground cinnamon; 3 pints lemon sorbet, softened; 591 milliliters sliced fresh or frozen rhubarb; 710 milliliters slivered almonds, toasted; 1 pint fresh strawberries, sliced; 591 milliliters frozen unsweetened strawberries, partially thawed and sliced; 79 milliliters seedless strawberry jam; 118 milliliters sugar; 1 teaspoons vanilla extract; 59 milliliters water

The recipe Lemon Sorbet Torte can be made in approximately 45 minutes. For $2.43 per serving, you get a dessert that serves 12. One portion of this dish contains roughly 9g of protein, 19g of fat, and a total of 432 calories. If you have slivered almonds, strawberries, lemon sorbet, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet.

Instructions

Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.

Ingredients you will need

Cinnamon

Almonds

Butter

Sugar

Equipment you will use

Food Processor

Springform Pan

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 15-20 minutes or until lightly browned. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.

Ingredients you will need

Sorbet

Crust

Jam

Equipment you will use

Sauce Pan

Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil.

Ingredients you will need

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender.

Ingredients you will need

Rhubarb

Add thawed strawberries; bring to a boil.

Ingredients you will need

Strawberries

Remove from the heat; cool to room temperature. Stir in vanilla. Cool sauce; refrigerate until chilled.

Ingredients you will need

Vanilla

Sauce

Just before serving, remove sides of springform pan. Spoon 1/2 cup sauce onto center of torte; top with fresh strawberries.

Ingredients you will need

Strawberries

Sauce

Equipment you will use

Springform Pan

Serve with remaining sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

5Tbsps

butter, melted 0teaspoons

ground cinnamon 3pints

lemon sorbet, softened 591milliliters

sliced fresh or frozen rhubarb 710milliliters

slivered almonds, toasted 1pint

fresh strawberries, sliced 591milliliters

frozen unsweetened strawberries, partially thawed and sliced 79milliliters

seedless strawberry jam 118milliliters

sugar 1teaspoons

vanilla extract 59milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Lemon Sorbet. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.