Lemon Sorbet Torte Recipe

By dette

Oohs and ahs are sure to be the reaction when you bring this elegant torte to the table. It all starts with the unique almond and cinnamon-flavored crust topped with a layer of strawberry jam, then filled with prepared lemon sorbet. The torte is served with a rhubarb-strawberry sauce and additional fresh strawberries. Sarah Bradley of Athens, Texas gets the credit for creating this impressive dessert.

Ingredients

• STRAWBERRY-RHUBARB SAUCE:
• Ingredients
• 3 cups slivered almonds, toasted
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 5 tablespoons butter, melted
• 1/3 cup seedless strawberry jam
• 3 pints lemon sorbet, softened
• 1/2 cup sugar
• 1/4 cup water
• 2-1/2 cups sliced fresh or frozen rhubarb
• 2-1/2 cups frozen unsweetened strawberries, partially thawed and sliced
• 3/4 teaspoon vanilla extract
• 1 pint fresh strawberries, sliced

Details

Servings 12
Preparation time 30mins

Preparation

Step 1

Directions
Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
Place pan on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Cool completely on a wire rack.
In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.
Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil. Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender. Add thawed strawberries; bring to a boil. Remove from the heat; cool to room temperature. Stir in vanilla. Cover and refrigerate.
Just before serving, remove sides of springform pan. Spoon 1/2 cup sauce onto center of torte; top with fresh strawberries. Serve with remaining sauce. Yield: 12 servings.



Nutrition Facts: 1 serving (1 slice) equals 429 calories, 19 g fat (4 g saturated fat), 13 mg cholesterol, 56 mg sodium, 64 g carbohydrate, 5 g fiber, 6 g protein