Layered Sorbet And Ice-cream Cake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 liter sorbet, any flavour (mango or hazelnut recommended)
• 1 liter vanilla ice cream

Recipe

• 1 line the base of a deep 22cm round cake tin with baking paper.
• 2 allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
• 3 place in the freezer until firm.
• 4 allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
• 5 return to freezer to firm.
• 6 repeat with another layer of sorbet and ice-cream.
• 7 freeze until firm.
• 8 can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
• 9 to serve, rub the outside of the cake tin with a warm damp cloth to loosen.
• 10 invert onto serving plate.
• 11 decorate to suit the flavour used.
• 12 the flavour combinations are virtually unlimited.
• 13 try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!