Summer Berry Ice Cream Torte
Raspberry Coulis, fresh or frozen berries, almonds, pistachios, craisins - this Summery ice cream torte has it all. Make as one large torte.
We love an impressionable dessert in this house and all the more, if it happens to be ice cream based. (You haven't heard?? Go join The Whole Scoop ice cream course immediately for literally EVERY combination of ice cream extravagance you can imagine!)
This is ultra pretty for Christmas time and happens to star all the beautiful summer berries, though we used a mix of frozen and fresh frozen. It can be difficult in Australia to source cherries until right on Christmas. So do your best kids. This is impressive. And super easy. Really.
Have you tried any of these other impressive frozen desserts?
Christmas Turkish Delight Frozen Torte!
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Need
- 1 Batch Raspberry Coulis Recipe
-
The Base
- 230 Grams Butter Shortbread butter shortbread biscuits (homemade even better) Recipe
- 75 Grams Blanched Almonds toasted Recipe
- 40 Grams butter BUY
-
The Ice Cream
- 55 Grams raw sugar
- 2 eggs
- 300 Grams cream well chilled BUY
- 1/2 Teaspoon rosewater (optional)
- 50 Grams dried cranberries (craisins)
- 50 Grams shelled pistachios toasted and cooled
- 50 Grams each strawberries, raspberries, blueberries, cherries
Do
- 1
Make Raspberry Coulis and cool.
- 2
Preheat oven to 180ºC. Line the base of a 13cm spring form pan or for individual tortes, butter a muffin or friand tin and set aside.
- 3
Place shortbread biscuits, almonds and butter into clean and dry Thermomix bowl and mill 10 sec/speed 10. Push into pan and bake for 10 minutes. Cool completely.
- 4
Place sugar and eggs into Thermomix bowl and cook 6 min/Butterfly/70ºC/speed 4. Pour into separate bowl and chill.
- 5
Pour cream and rosewater into Thermomix bowl and whip 10-20 sec/speed 4 until soft peaks form. Fold by spatula into chilled custard and then fold through remaining ingredients except Raspberry Coulis and berries.
- 6
Pour into base and then pour a little of the Raspberry Coulis on top. (You won't need the whole amount) Stir through with a skewer to create a marbled effect.
- 7
Freeze for a minimum of 4 hours or more before serving. Garnish unmoulded torte with all the berries on top. We also had some freeze dried strawberry pieces, edible flowers would also look amazing.
- 8
To assist with serving, place in fridge 20 minutes before unmoulding and slicing.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
