1/2 cup finely chopped walnuts
1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
1 pint orange sorbet, slightly softened
1 pint lemon or other citrus sorbet, slightly softened
1 cup fresh blueberries
Fresh mint for garnish
1. Line bottom and sides of 8-by-4-inch loaf pan with a double layer of waxed paper, folding paper to fit smoothly.
2. In bowl, stir nuts and 1/4 cup blueberry preserves.
3. Spoon orange sherbet into lined pan, smoothing top to make an even layer. Spread reserved walnut preserves mixture over orange sorbet. Spoon lemon sorbet evenly over preserves, smoothing top. Cover tightly with foil. Freeze overnight.
4. In bowl, stir remaining 2 tablespoons preserves until smooth; fold in blueberries. Invert the cake onto chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake in eight 1-inch slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture and garnish with fresh mint. Serve immediately.
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