Frozen Orange Tortes with Cranberry Compote

Frozen Orange Tortes with Cranberry Compote Recipe
Photo: Levi Brown
Dutch process cocoa powder darkens the crust, but if you can't find it, regular works fine.

Yield:

Serves 8 (serving size: 1 torte and 2 tablespoons compote)

Recipe from

Recipe Time

Hands-on: 1 Hours
Total: 9 Hours

Nutritional Information

Calories 270
Fat 7.4 g
Satfat 4.2 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 45.4 g
Fiber 1.7 g
Cholesterol 21 mg
Iron 0.7 mg
Sodium 183 mg
Calcium 38 mg

Ingredients

Crust:
2 tablespoons sugar
2 tablespoons Dutch process cocoa
16 chocolate wafer cookies
2 tablespoons butter, melted
Cooking spray
Filling:
2 large egg whites
1/8 teaspoon salt
1/3 cup sugar
3 tablespoons water
1 1/2 cups vanilla ice cream
1 tablespoon grated orange rind
1/4 cup fresh orange juice
Compote:
1 cup fresh cranberries
1/2 cup sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1/4 cup orange-flavored liqueur

Preparation

1. Preheat oven to 400°.

2. To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. With motor running, pour butter through food chute; process until well blended. Divide crumb mixture evenly among 8 (6-ounce) straight-sided ramekins coated with cooking spray; press mixture into bottoms of ramekins. Place ramekins on a baking sheet; bake at 400° for 8 minutes or until toasted. Cool completely.

3. To prepare filling, place egg whites and salt in a bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).

4. Allow ice cream to stand at room temperature for 15 minutes or until very soft; stir rind and orange juice into ice cream. Fold one-third of egg white mixture into ice cream mixture. Gently fold remaining egg white mixture into ice cream mixture. Divide mixture evenly among ramekins; freeze for 8 hours or overnight.

5. To prepare the compote, combine 1 cup fresh cranberries, 1/2 cup sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a small saucepan over medium heat; bring to a boil. Cook for 10 minutes or until thick, stirring occasionally. Remove from heat, and stir in liqueur. Cover and chill for 4 hours or overnight. Unmold tortes; serve with cranberry compote.

Note:

Julianna Grimes,

November 2011
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