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Name: Frozen Lime Torte with Summer Fruit
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 18
Cuisine: American
Ingredients: 4 c Chilled whipping cream; 2 tb Sugar; 1/3 c Brown Sugar firmly packed; 1 ts Grated lime peel; 1 1/3 c Sugar; 3/4 c Whole Milk; 1/3 c Fresh lime juice; 2 1/2 ts Grated lime peel; 3/4 c Sugar; 2 c Walnuts; toasted; 6 tb (3/4 stick) butter; melted; 8 lg Egg yolks; 2 pk (16-oz) frozen blackberries;; 1 c Chilled whipping cream; 3 c Assorted fruit (such as; Fresh mint leaves; 6 oz Imported white chocolate; 1 1/3 c Raspberry juice or other; Additional assorted fruit; 2 c Almonds; toasted

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INGREDIENTS

ASSEMBLY
4 c Chilled whipping cream
2 tb Sugar
1/3 c Brown Sugar ; firmly packed
LIME FILLING
BLACKBERRY SAUCE
1 ts Grated lime peel
1 1/3 c Sugar
3/4 c Whole Milk
1/3 c Fresh lime juice
2 1/2 ts Grated lime peel
3/4 c Sugar
2 c Walnuts; toasted
6 tb (3/4 stick) butter; melted
8 lg Egg yolks
2 pk (16-oz) frozen blackberries;
NUT CRUST
1 c Chilled whipping cream
3 c Assorted fruit (such as
Fresh mint leaves
6 oz Imported white chocolate
1 1/3 c Raspberry juice or other
Additional assorted fruit
2 c Almonds; toasted

INSTRUCTIONS

NOTE: The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte. NUT CRUST: Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 c nut mixture to 10 inch-diameter springform pan with 2 1/2 inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze. LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170"F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes. Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide filling between crusts. Cover and freeze overnight. BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.) ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6 inch tier on its pan bottom atop 10 inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic, keep frozen.) Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit. Recipe by: Bon Appetit Magazine July 1994 Posted to JEWISH-FOOD digest V97 #225 by Linda Shapiro on Aug 3, 1997

NOTES

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Frozen Lime Torte with Summer Fruit

ASSEMBLY
4 c Chilled whipping cream
2 tb Sugar
1/3 c Brown Sugar firmly packed
 LIME FILLING
 BLACKBERRY SAUCE
1 ts Grated lime peel
1 1/3 c Sugar
3/4 c Whole Milk
1/3 c Fresh lime juice
2 1/2 ts Grated lime peel
3/4 c Sugar
2 c Walnuts; toasted
6 tb (3/4 stick) butter; melted
8 lg Egg yolks
2 pk (16-oz) frozen blackberries;
 NUT CRUST
1 c Chilled whipping cream
3 c Assorted fruit (such as
 Fresh mint leaves
6 oz Imported white chocolate
1 1/3 c Raspberry juice or other
 Additional assorted fruit
2 c Almonds; toasted

NOTE: The filling is wonderfully creamy, like ice cream, but is made  without using an ice cream machine. Be sure to have plenty of extra fruit  to go along with the torte.    NUT CRUST: Finely chop first 4 ingredients in processor, using on/off  turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 c nut  mixture to 10 inch-diameter springform pan with 2 1/2 inch-high sides;  transfer remaining nut mixture to 6-inch-diameter springform pan with 2  1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up  sides, then over bottom of each pan, covering completely. Freeze.    LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place bowl  over saucepan of simmering water (do not allow bottom of bowl to touch  water). Whisk constantly until candy thermometer registers 170"F, about 5  minutes. Remove bowl from over water. Add white chocolate and whisk until  melted and smooth. Freeze lime mixture until cold and thickened, whisking  occasionally, about 45 minutes.    Beat cream in large bowl until stiff. Pour lime mixture over whipped cream;  using rubber spatula, fold lime mixture and cream together. Divide filling  between crusts. Cover and freeze overnight.    BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan,  stirring frequently. Cool slightly. Puree mixture in batches in processor.  Strain through sieve set over bowl, pressing on solids. Chill until cold.  (Can be made 1 day ahead.)    ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl until  peaks form. Run sharp knife around pan sides to loosen torte tiers. Release  pan sides. Center 6 inch tier on its pan bottom atop 10 inch tier. Spread  whipped cream over sides (not tops) of tiers, covering crusts completely.  Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in  plastic, keep frozen.)    Transfer tiered torte to platter. Mound fruit decoratively atop torte.  Garnish with mint. To serve, slide spatula under 6-inch tier and transfer  to work surface. Cut tiers into wedges. Serve with sauce and additional  fruit.  Recipe by: Bon Appetit Magazine  July 1994 Posted to JEWISH-FOOD digest V97  #225 by Linda Shapiro <lss@coconet.com> on Aug 3, 1997

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 18 Servings

Calories: 874
Calories from Fat: 469 (54%)

Amt Per Serving		% DV

	Total Fat 52.1g	69 %
	Saturated Fat 23.7g	118 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 9.7g
Cholesterol 838.7mg		258 %
Sodium 66.3mg		2 %
Potassium 220.3mg		6 %
Total Carbohydrate 93.3g		27 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 92.4g
Protein 13.6g		19 %
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.

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Calories per serving: 874

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