Layered Sorbet and Ice-Cream Cake Recipe

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Ingredients

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Nutrition

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Ingredients:

Serving

1 liter sorbet , any flavour ( mango or hazelnut recommended)
1 liter vanilla ice cream

Directions:

Line the base of a deep 22cm round cake tin with baking paper.
Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
Place in the freezer until firm.
Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
Return to freezer to firm.
Repeat with another layer of sorbet and ice-cream.
Freeze until firm.
Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
Invert onto serving plate.
Decorate to suit the flavour used.
The flavour combinations are virtually unlimited.
Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	17.08 Kcal (72 kJ)
Calories from fat	8.17 Kcal
		% Daily Value*
Total Fat	0.91g	1%
Cholesterol	3.63mg	1%
Sodium	6.6mg	0%
Potassium	16.42mg	0%
Total Carbs	1.98g	1%
Sugars	1.73g	7%
Dietary Fiber	0.08g	0%
Protein	0.33g	1%
Vitamin C	0.1mg	0%
Calcium	10.6mg	1%

Amount Per 100 g
Calories	207 Kcal (867 kJ)
Calories from fat	99 Kcal
		% Daily Value*
Total Fat	11g	1%
Cholesterol	44mg	1%
Sodium	80mg	0%
Potassium	199mg	0%
Total Carbs	24g	1%
Sugars	21g	7%
Dietary Fiber	1g	0%
Protein	4g	1%
Vitamin C	1mg	0%
Calcium	128mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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