Summer Berry Ice Cream 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?
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- 1 Batch Raspberry Coulis Recipe
- 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
Make Raspberry Coulis and cool.
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.
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.
Place sugar and eggs into Thermomix bowl and cook 6 min/Butterfly/70ºC/speed 4. Pour into separate bowl and chill.
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.
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.
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.
To assist with serving, place in fridge 20 minutes before unmoulding and slicing.
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