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Frozen Layered Sorbet Torte Recipe

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This recipe for Frozen Layered Sorbet Torte is from Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (5.5 oz.) shortbread cookies, coarsely crumbled or 45 vanilla wafers, finely crushed (about 1-1/2 cups) *Note: I think it would be good with crushed graham crackers as well.
1 cup flake Coconut
1/2 cup chopped pistachio nuts or walnuts, coarsely chopped
1/3 cup butter, melted (optional)
3 cups each mango, coconut (or lemon) and raspberry sorbet, softened, divided

Garnish:
Chopped fresh mango, fresh raspberries, chopped pistachios or grated lemon rind
5 small sprigs fresh mint
Directions:
Directions:
1. Combine cookie crumbs, coconut, and pistachios (& opt. butter) in medium sized bowl; set aside.
2. About 30 minutes before starting to prepare the torte, remove the mango sorbet from the freezer and let stand at room temp. until softened enough to be spreadable (Note: works best to thaw in frig. 1/2 to 1 hr.)
3. Spread softened mango sorbet evenly over bottom of 9 x 2½ in. springform pan. Sprinkle top with half (about 1 1/8 Cup) of crumb mixture. Place in freezer until firm. 1½ - 2 hrs.
4. About 30 minutes before adding second layer to torte, remove raspberry sorbet from freezer to softened.
5. Prepare raspberry layer in same manner as mango layer in step #3, covering top layer with remaining crumb mixture.
Return to freezer.
6. About 30 minutes before adding third layer, remove lemon sorbet from freezer to soften.
7. Prepare lemon layer as other two layers, but without crumbs. Freezer until solid, 4 hours or overnight.
8. About 10 minutes before serving, remove the torte from the freezer. Remove the sides of the springform pan .
Let stand at room temp. until slightly softened.
9. Garnish torte with fruit and mint. Serve immediately, slicing into wedges.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep: 45 min. Stand: 1½ hr. Freeze: 4+ hrs.
Personal Notes:
Personal Notes:
Made for Easter 2001

 

 

 

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