RECIPE: Strawberry Ice-Cream Torte with Strawberry Sorbet and Nuts

A gorgeous summer dessert
ByJasmine BandaliTuesday , 06 May 2014
RECIPE: Strawberry Ice-Cream Torte with Strawberry Sorbet and Nuts
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

INGREDIENTS
FOR THE ICE CREAM
220g strawberries
2 egg yolks
2 eggs
4cl orange liqueur
125g icing sugar
200g mascarpone
200ml cream
FOR THE SORBET
150g sugar
500g strawberries
1 lemon, juice
2 egg whites

YOU WILL ALSO NEED
200g chopped hazelnuts
150g strawberries, sliced

METHOD
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.

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