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Heat oven to 325F. Butter bottom of 9-inch springform pan. In medium bowl, stir together graham cracker crumbs and 1 teaspoon orange peel. Stir in melted butter until crumbs are moistened. Press evenly into bottom of pan. Bake 6 minutes or until crust is slightly darker in color; cool on wire rack. Place cream and 3 tbsp butter in heavy medium saucepan; heat over medium heat until butter melts, tiny bubbles appear around edge of saucepan and mixture reaches about 160F. Remove from heat; add white chocolate. Let stand 1 minute; stir. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat; stir in vanilla and 2 teasppons orange peel. Cool 30-60 minutes or until room temperature. To assemble cake, spread 1 1/2 pints of the orange sherbet evenly over crust; gently spread with 1/2 cup of the sauce. Spread vanilla ice cream evenly over sauce. Gently spread 1/2 cup of the sauce over ice cream. Spread remaining sherbet evenly over sauce. Freeze until firm, 4 hours or overnight. Cover and refrigerate remaining sauce. To serve, warm remaining sauce in small saucepan over low heat. Remove sides of springform pan; slice cake, wiping knife with damp cloth after each cut. Serve with sauce. Freeze leftovers.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 503 | ||
Calories from Fat: 227 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 148.2mg | 5 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 64.9g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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