CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Grains, Dairy, Eggs |
Jewish |
Desserts, Fruits |
18 |
Servings |
INGREDIENTS
2 |
c |
Walnuts, toasted |
2 |
c |
Almonds, toasted |
1/3 |
c |
Firmly packed brown sugar |
1 |
t |
Grated lime peel |
6 |
T |
3/4 stick butter melted |
1 1/3 |
c |
Sugar |
3/4 |
c |
Whole milk |
8 |
|
Egg yolks |
1/3 |
c |
Fresh lime juice |
2 1/2 |
t |
Grated lime peel |
6 |
oz |
Imported white chocolate |
|
|
such as Lindt finely |
|
|
chopped |
4 |
c |
Chilled whipping cream |
2 |
|
16-oz frozen blackberries |
|
|
thawed |
1 1/3 |
c |
Raspberry juice or other |
|
|
berry juice blend |
3/4 |
c |
Sugar |
1 |
c |
Chilled whipping cream |
2 |
T |
Sugar |
3 |
c |
Assorted fruit, such as |
|
|
raspberries blueberries |
|
|
blackberries |
|
|
strawberries |
|
|
sliced peeled mango |
|
|
pineapple kiwifruit and |
|
|
peaches |
|
|
Fresh mint leaves |
|
|
Additional assorted fruit |
INSTRUCTIONS
NOTE: The filling is wonderfully creamy, like ice cream, but is made
without using an ice cream machine. Be sure to have plenty of extra
fruit to go along with the torte. NUT CRUST: Finely chop first 4
ingredients in processor, using on/off turns. Add butter and blend
until moist crumbs form. Transfer 3 1/2 c nut mixture to 10
inch-diameter springform pan with 2 1/2 inch-high sides; transfer
remaining nut mixture to 6-inch-diameter springform pan with 2
1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up
sides, then over bottom of each pan, covering completely. Freeze.
LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place
bowl over saucepan of simmering water (do not allow bottom of bowl to
touch water). Whisk constantly until candy thermometer registers
170"F, about 5 minutes. Remove bowl from over water. Add white
chocolate and whisk until melted and smooth. Freeze lime mixture until
cold and thickened, whisking occasionally, about 45 minutes. Beat
cream in large bowl until stiff. Pour lime mixture over whipped cream;
using rubber spatula, fold lime mixture and cream together. Divide
filling between crusts. Cover and freeze overnight. BLACKBERRY SAUCE:
Bring all ingredients to boil in heavy medium saucepan, stirring
frequently. Cool slightly. Puree mixture in batches in processor.
Strain through sieve set over bowl, pressing on solids. Chill until
cold. (Can be made 1 day ahead.) ASSEMBLY: Using electric mixer, beat
cream and sugar in large bowl until peaks form. Run sharp knife around
pan sides to loosen torte tiers. Release pan sides. Center 6 inch tier
on its pan bottom atop 10 inch tier. Spread whipped cream over sides
(not tops) of tiers, covering crusts completely. Freeze until firm,
about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic, keep
frozen.) Transfer tiered torte to platter. Mound fruit decoratively
atop torte. Garnish with mint. To serve, slide spatula under 6-inch
tier and transfer to work surface. Cut tiers into wedges. Serve with
sauce and additional fruit. Recipe by: Bon Appetit Magazine July 1994
Posted to JEWISH-FOOD digest V97 #225 by Linda Shapiro
<lss@coconet.com> on Aug 3, 1997
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