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Receta Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce
by Global Cookbook

Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce
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Ingredientes

  • 6 c. red raspberries, frzn
  • 1/2 gal vanilla ice cream
  •     About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
  • 1/4 c. amaretto liqueur (optional)
  • 2/3 c. sugar
  • 4 c. frzn red raspberries
  • 2 Tbsp. amaretto (substitute 1/2 tsp. almond extract if you prefer
  •     a nonalcoholic sauce)
  • 3/4 c. sugar
  • 1 c. heavy whipping cream
  • 2 tsp sugar
  • 1/2 tsp almond extract

Direcciones

  1. Prepare spring-form pan by spraying with cooking spray, then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.
  2. Thaw 6 c. frzn raspberries.
  3. Remove ice cream from freezer and soften.
  4. Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan.
  5. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.
  6. Sprinkle amaretto over all ladyfingers, if you like (omit this step for nonalcoholic cake). Set aside.
  7. Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add in softened ice cream to raspberry puree, and combine well.
  8. Pour ice cream mix into prepared pan with ladyfingers.
  9. Freeze cake, covered with plastic wrap, till frzn hard, about six hrs or possibly up to one week.
  10. To serve, remove cake from freezer and let soften in refrigerator at least 30 min and up to 45 min before serving time.
  11. Remove cake from pan, discarding plastic wrap.
  12. Whip heavy cream with sugar and almond extract till stiff peaks form.
  13. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or possibly frzn whole raspberries.
  14. You may further decorate center with unsprayed fresh flowers, if you like.
  15. Serve cake with sauce.
  16. Pass extra sauce at the table.
  17. To make the sauce: In a food processor, puree raspberries with sugar and amaretto (or possibly almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.
  18. Makes 1 1/2 c..