Frozen Summer Berry Gateau
6,8 / 10
ready in 6 h. 50 min.
- For the ice cream
- 1 ½ cups Strawberries
- 2 egg yolks
- 2 eggs
- ⅛ cup Orange liqueur
- 1 cup powdered sugar
- ⅞ cup Mascarpone
- ⅞ cup cream (whipped)
- 2 cups Hazelnuts (chopped)
To make the ice cream, purée the strawberries and heat the egg yolks, eggs, orange liqueur and the icing sugar in a bain marie beating until thick and creamy. Remove from the heat and beat until cold.
Mix the egg mixture in with the purée and fold in the mascarpone and the whipped cream.
Line a springform pan with cling film and cover the base with a third of the nuts. Add the strawberry purée mixture, spread evenly and freeze for at least 2 hours.
To make the sorbet, place the sugar in a pot with 200 ml water and bring to the boil. Simmer for around 5 minutes and then leave to cool.
Purée the strawberries with the lemon juice and beat the egg whites until stiff. Fold the beaten egg whites and the sugar syrup into the purée.
Remove the ice cream cake from the oven and sprinkle with another third of the nuts. Add the sorbet and freeze for another four hours.
Remove from the freezer around 10 minutes before serving and remove from the tin. Sprinkle with the remaining nuts and top with the strawberries. Serve immediately.