RECIPE: Strawberry Ice-Cream Torte with Strawberry Sorbet and Nuts
STRAWBERRY ICE-CREAM TORTE WITH STRAWBERRY SORBET AND NUTS
MAKES 1 (20CM SPRINGFORM TIN)
Prep and cooking time: 50 mins Freezing time: 6 hours
FOR THE ICE CREAM
2 egg yolks
4cl orange liqueur
125g icing sugar
FOR THE SORBET
1 lemon, juice
2 egg whites
YOU WILL ALSO NEED
200g chopped hazelnuts
150g strawberries, sliced
1 To make the ice cream: blend the strawberries to a fine purée. Beat the egg yolks, eggs, orange liqueur and icing sugar in a bowl over hot water until thick and creamy. Remove and beat until cool.
2 Mix the fruit purée into the egg mixture. Fold in the mascarpone. Whip the cream until stiff and fold in. Line the spring-form tin with cling film and scatter a third of the nuts over the base. Fill with the ice cream mixture, smooth the top and freeze for at least 2 hours.
3 For the sorbet, bring the sugar to the boil with 200ml water and simmer for about 5 minutes. Leave to cool.
4 Blend the strawberries to a fine purée with the lemon juice. Whisk the egg whites until stiff and fold into the strawberry purée together with the sugar syrup.
5 Take the ice cream out of the freezer and scatter over half of the remaining nuts. Spread the sorbet over the top and freeze for at least 4 hours.
6 Take out of the freezer about 10 minutes before serving and release from the tin. Scatter over the remaining nuts. Arrange the sliced strawberries over the torte and serve.