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Pasta, Risotto and You

By Nancy Caivano

 

Frozen Lime Torte
with Mixed Nut Crust and Summer Fruit Compote

Serves 8—10

 

For crusts:
2 cups walnuts, toasted
2 cups almonds, toasted
2/3 cup firmly packed brown sugar
1 tbsp grated lime zest
6 tbsp butter, melted

For filling:
1-1/3 cups sugar
3/4 cup whole milk
8 egg yolks
2/3 cup fresh lime juice
2-1/2 tsp grated lime zest
6 ounces white chocolate, finely chopped
4 cups chilled heavy cream

For blackberry sauce:
Two 16-oz pkg. frozen blackberries, thawed
1-1/3 cups raspberry juice, or other berry juice
3/4 cup sugar

For fruit compote:
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, sliced
1/2 cup sliced peaches
1/2 cup sliced nectarines
1 /2 cup sliced plums
2 tbsp vanilla
1 tsp lime juice
2 tbsp rum
1/2 cup sugar

For topping:
2 cups chilled heavy cream
3 tbsp sugar

Garnish:
1 lime, very thinly sliced

 

Method:
Make the crusts:
Finely chop walnuts, almonds, brown sugar and lime zest in food processor, pulsing. Add butter and blend until moist crumbs form. Transfer 3-1/2 cups nut mixture to a 10" springform pan with 2-1/2" high sides; transfer remaining nut mixture to 6" diameter springform pan with 2-1/2" high sides. Using plastic wrap as an aid, press crumbs firmly up sides then over bottom of each pan, covering completely. Freeze.

Make the filling:
Combine 1-1/3 cups sugar, milk, egg yolks, lime juice and 2-1/2 tsp lime zest in a medium metal bowl. Place bowl over saucepan of simmering water (never allowing bowl to touch water). Whisk constantly until a thermometer registers 170 degrees F, about 5 minutes. Remove bowl from over water. Add white chocolate, and whisk until melted and smooth. Freeze mixture until cold and thickened, whisking occasionally, about 5 minutes.

Beat 4 cups heavy cream in a large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crusts. Cover and freeze overnight.

Make the blackberry sauce:
Place frozen blackberries, berry juice and 3/4 cup sugar in a heavy, medium saucepan, stirring frequently. Cool slightly. purée in batches in processor. Strain through a fine sieve set over a bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead)

Prepare the fruit compote: Combine raspberries, blueberries, blackberries, strawberries, peaches, nectarines and plums in a large bowl. Add vanilla, lime juice, rum and sugar. Combine well, and chill in refrigerator. (Can be made 1 day ahead).

Prepare the topping: Using electric mixer beat remaining cream and sugar in a large bowl until stiff peaks form.

To assemble:
Run a sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6" tier atop 10" tier. Spread whipped cream over sides and tops of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead, wrap in plastic and keep frozen)

Transfer torte to serving platter. Decorate tops with lime slices. Cut tiers into wedges, pool some blackberry sauce on each plate, add torte slice and serve with fruit compote.

 

Pasta Risotto and You

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Pasta, Risotto and You Archive

This page created July 1999


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