Frozen Orange Tortes with Cranberry Compote

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour
Total: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 7.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 45.4g
  • Fiber: 1.7g
  • Cholesterol: 21mg
  • Iron: 0.7mg
  • Sodium: 183mg
  • Calcium: 38mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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. 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.
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