Name: Pistachio and Raspberry Ice Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 250 ml (1 cup) unsalted pistachios, lightly toasted; 30 ml (2 tbsp) cornstarch; 3 egg whites, at room temperature; 180 ml (3/4 cup) sugar; 750 ml (3 cups) vanilla ice cream, tempered 20 minutes; 500 ml (2 cups) raspberry sorbet, tempered 10 minutes; 750 ml (3 cups) fresh raspberries; 30 ml (2 tbsp) sugar

Ingredients

Meringue
- 250 ml (1 cup) unsalted pistachios, lightly toasted
- 30 ml (2 tbsp) cornstarch
- 3 egg whites, at room temperature
- 180 ml (3/4 cup) sugar
Filling
- 750 ml (3 cups) vanilla ice cream, tempered 20 minutes
- 500 ml (2 cups) raspberry sorbet, tempered 10 minutes
- 750 ml (3 cups) fresh raspberries
- 30 ml (2 tbsp) sugar

Preparation

Meringue
- With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. With a pencil, draw two circles on the paper with the bottom of a 20 cm (8-inch) springform pan. Return the sheet to avoid contact of the ink or lead with the meringue. Set aside.
- In a food processor, finely grind the pistachios with the cornstarch. Set aside.
- In a large bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the sugar and beat until the meringue forms stiff peaks. With a spatula, gently fold the pistachio mixture into the meringue.
- With a pastry bag or a spatula, spread the meringue inside the two circles on the baking sheet. Bake for 30 minutes or until the meringue is dry. Let cool completely.
Filling
- In a 20 cm (8-inch) springform pan, place a meringue disc. If needed, cut to fit. Cover with half of the ice cream. Layer with the sorbet. Add the second disc of meringue. Cover with the remaining ice cream. Press lightly. Freezing for 4 hours.
- In a bowl, combine the raspberries and sugar. Let rest for 15 minutes or until the raspberries release some juice.
- When ready to serve, cut the cake into wedges and garnish with the stewed raspberries.

Pistachio and Raspberry Ice Cream Cake

Categories

Ingredients

Meringue

Filling

Preparation

Meringue

Filling

Personal Note

To help you with this recipe

RICARDO Springform Pan