TROP­I­CAL SUN­RISE SOR­BET CAKE

Bundaberg Style - - RECIPES - RECIPE SUP­PLIED BY TASTE.COM. AU

This show-stop­ping frozen dessert fea­tur­ing vanilla ice-cream, mango and berry sor­bets, fresh mango and a but­ter­nut snap cookie base will be loved by all the fam­ily. You'll need to start this recipe one day ahead.

IN­GRE­DI­ENTS

2 litres vanilla ice-cream

250g packet But­ter­nut Snap cook­ies 75g but­ter, melted

750ml mango sor­bet

750ml sum­mer berries sor­bet

1 large sliced mango, to dec­o­rate 12 mini vanilla meringues, to dec­o­rate Lime zest, to dec­o­rate

Pas­sion­fruit and lime syrup

1⁄ cup caster su­gar 4 2 pas­sion­fruit, halved 2 ta­ble­spoons lime juice.

METHOD Step 1

Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan.

Step 2

Place ice-cream in a bowl. Set aside for 10 min­utes to soften (ice-cream should not be melted).

Step 3

Mean­while, process bis­cuits in a food pro­ces­sor un­til fine crumbs form. Add but­ter. Process un­til com­bined.

Step 4

Spoon ice-cream and sor­bets, al­ter­nat­ing, into pre­pared pan, gen­tly press­ing with the back of spoon as you layer to re­move any air bub­bles. Top with bis­cuit mix­ture, press­ing to se­cure. Cover with plas­tic wrap. Freeze overnight.

Step 5

Make pas­sion­fruit and lime syrup. Place su­gar, pas­sion­fruit pulp and lime juice in a small saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til su­gar has dis­solved. In­crease heat to high. Bring to the boil. Boil, with­out stir­ring, for 5 min­utes or un­til thick­ened. Re­move from heat. Set aside to cool com­pletely.

Step 6

Stand ice-cream cake at room tem­per­a­ture for 5 min­utes. Turn onto a serv­ing plate. Re­move and dis­card bak­ing pa­per. Dec­o­rate with mango, meringues, lime zest, and driz­zle with pas­sion­fruit and lime syrup. Serve im­me­di­ately.

PHOTO: NIGEL LOUGH

Trop­i­cal sun­rise sor­bet cake.

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