Pistachio and Raspberry Ice Cream Cake
Pistachio and Raspberry Ice Cream Cake
Ingredients
- 250 ml (1 cup) unsalted pistachios, lightly toasted
- 30 ml (2 tbsp) cornstarch
- 3 egg whites, at room temperature
- 180 ml (3/4 cup) sugar
- 750 ml (3 cups) vanilla ice cream, tempered 20 minutes
- 500 ml (2 cups) raspberry sorbet, tempered 10 minutes
- 750 ml (3 cups) fresh raspberries
- 30 ml (2 tbsp) sugar
Instructions
- With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. With a pencil, draw two circles on the paper with the bottom of a 20 cm (8-inch) springform pan. Return the sheet to avoid contact of the ink or lead with the meringue. Set aside.
- In a food processor, finely grind the pistachios with the cornstarch. Set aside.
- In a large bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the sugar and beat until the meringue forms stiff peaks. With a spatula, gently fold the pistachio mixture into the meringue.
- With a pastry bag or a spatula, spread the meringue inside the two circles on the baking sheet. Bake for 30 minutes or until the meringue is dry. Let cool completely.
Pistachio and Raspberry Ice Cream Cake