Lime Ice Cream Torte Topped with Berry Sorbets

Name: Lime Ice Cream Torte Topped with Berry Sorbets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 946 milliliters mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces); 3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry); 340 grams package frozen blackberries; 79 milliliters (packed) dark brown sugar; 296 milliliters hazelnuts, toasted, hot; 158 milliliters fresh lime juice; 3 Tbsps finely grated lime peel; 0 teaspoons salt; 0 teaspoons finely crushed cardamom seeds; 59 milliliters sugar; 149 grams package sugar cookies; 7 Tbsps unsalted butter, melted, hot; 2 teaspoons vanilla extract; 2 liters premium vanilla ice cream, slightly softened; 79 milliliters water

Lime Ice Cream Torte Topped with Berry Sorbets is a gluten free dessert. One serving contains 656 calories, 9g of protein, and 33g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Summer. Head to the store and pick up cardamom seeds, berry sorbets, salt, and a few other things to make it today.

Instructions

Preheat oven to 375°F. Finely grindcookies, brown sugar, and salt in processor.

Ingredients you will need

Brown Sugar

Salt

Equipment you will use

Oven

Add hot butter and vanilla; blend until moistcrumbs form.

Ingredients you will need

Vanilla

Butter

Add hot nuts; blend just untilfinely chopped. Press crust onto bottom andup sides of 9-inch-diameter springform panwith 2 3/4-inch-high sides to within 1/4 inch oftop edge. Freeze crust 15 minutes.

Ingredients you will need

Crust

Nuts

Bake untilgolden, about 15 minutes. Freeze 30 minutes.

Equipment you will use

Oven

Stir lime juice, sugar, andlime peel in large bowl until sugar dissolves.

Ingredients you will need

Lime Juice

Sugar

Equipment you will use

Bowl

Pour 1/3 cup lime syrup into small bowl;mix in cardamom. Cover; chill to use later.

Ingredients you will need

Cardamom

Syrup

Lime

Equipment you will use

Bowl

Mix ice cream into remaining lime syrup inlarge bowl. Spoon all but 2 1/2 cups ice creaminto crust; smooth top. Freeze torte andremaining ice cream until firm, about 2 hours.

Ingredients you will need

Ice Cream

Syrup

Lime

Equipment you will use

Bowl

Top torte with large scoops of icecream, spacing apart and dipping ice creamscoop into hot water between scoops. Topwith large scoops of sorbets, spacing apart.Using measuring spoons of various sizesdipped in hot water, scoop remaining sorbetsplace among larger scoops. Freeze 3 hours.

Ingredients you will need

Ice Cream

Water

Ice

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Measuring Spoon

Stir 1/3 cup water and sugarin medium saucepan over medium heat untilsugar dissolves.

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Water

Equipment you will use

Sauce Pan

Add frozen berries. Increaseheat; boil until berries are soft and liquidis slightly reduced, about 8 minutes. Pureemixture in processor. Strain through sieve setover bowl, pressing on solids; discard solids.Cover; chill until cold. DO AHEAD: Can bemade 1 day ahead. Cover torte; keep frozen.Keep lime syrup and berry sauce chilled.

Ingredients you will need

Berries

Syrup

Lime

Equipment you will use

Sieve

Bowl

Run knife around pan sides to loosencrust. Release sides. Tuck some fresh berriesinto spaces between ice cream and sorbet.Toss remaining berries in berry sauce.

Ingredients you will need

Ice Cream

Berries

Sorbet

Sauce

Equipment you will use

Knife

Frying Pan

Cuttorte into wedges.

Drizzle lime syrup overwedges. Spoon berry mixture alongside.

Ingredients you will need

Berries

Syrup

Lime

Equipment

Ingredients

Servings:

946milliliters

mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces)3pints

assorted berry sorbets (such as strawberry, raspberry, and blackberry)340grams

package frozen blackberries 79milliliters

(packed) dark brown sugar 296milliliters

hazelnuts, toasted, hot 158milliliters

fresh lime juice 3Tbsps

finely grated lime peel 0teaspoons

salt 0teaspoons

finely crushed cardamom seeds 59milliliters

sugar 149grams

package sugar cookies 7Tbsps

unsalted butter, melted, hot 2teaspoons

vanilla extract 2liters

premium vanilla ice cream, slightly softened 79milliliters

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. 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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.