Tuesday, June 19, 2012

Lemon Raspberry Sorbet Cake

The most difficult thing about this recipe is finding your cheesecake pan. Or, not eating the entire cake in one sitting.

Yield:  8-10 servings

3 tablespoons unsalted butter, melted
1 cup crushed chocolate wafer cookies
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
12 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

Butter the sides of a springform pan.

Mix crushed cookies, sugar and melted butter in a bowl.  Press the mixture into the bottom and about 1/4 inch up the side of the pan.  Freeze until firm, about 15 minutes.

Next, scoop the lemon sorbet over the crust in small batches, packing it in with a spatula. Freeze until firm, about 45 minutes.  Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.

Melt the chocolate in a pan or the microwave, then add the cream and stir until smooth.  Remove the cake from the pan and place on a platter.  Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes, then serve.  Yum!

Tips:  I actually substituted orange sherbert for the lemon because they didn't have lemon at the store.  It was still delicious but I think the color effect would have been better with the lemon.  Also, I was so busy eating this cake that I forgot to take a pic of the inside, which looked gorgeous.  Doh!

No comments:

Post a Comment