| LEMON RASPBERRY ICE CREAM TORTE |
Lemon and raspberry flavours that are made for each other. Serves 8 to 10
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|
| 1 1/4 cups |
Chocolate baking crumbs |
300 mL |
| 3 tbsp |
Melted butter |
45 mL |
| 3/4 cup |
Lemon curd (not spread) |
175 mL |
| 2 tsp |
Lemon juice |
10 mL |
| 1 1/2 cups |
Fresh raspberries |
375 mL |
| 6 cups |
Vanilla ice cream, slightly softened |
1.5 L |
|
Combine chocolate crumbs and butter in a bowl. Press into the bottom of a 9-inch [2.5 cm]
springform pan. Freeze for 15 minutes or until firm.
Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups [500 mL] of
ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1-inch [2.5] cm] border around edge. Freeze
for 1 hour or until firm.
Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries
into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.
To serve, place in refrigerator for 20 minutes to soften slightly. Remove sides of pan, place
on serving plate and cut into wedges.
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