TROPICAL SORBET ICE CREAM CAKE WITH POUND CAKE AND WHIPPED CREAM FROSTING
This refreshing frozen treat has alternating scoops of mango and passion fruit sorbets for a marbled look.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the mango and passion fruit sorbets onto the pound cake, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting and drizzle with the caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TROPICAL SORBET AND ICE CREAM PARFAITS
Provided by John Phillips
Categories Fruit Dessert Freeze/Chill Frozen Dessert Coconut Mango Pineapple Spring Summer Bon Appétit Hawaii Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 parfaits
Number Of Ingredients 11
Steps:
- Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
- Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.
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