Coffee and Walnut Torte
Ingredients
Serves 8
2 tbsp custard powder
500ml/17 fl oz skimmed milk
1 tsp gelatine
15g/½oz Hermesetas Granulated
150ml/ ¼ pt light double cream
4 tsp instant coffee
50g/2oz chopped walnuts
Orange Sauce
2 oranges
1 tsp arrowroot
2 tsp Hermesetas Granulated
Preparation
Mix the gelatine with 1 tbsp water and leave to absorb. Blend the custard powder with a little of the milk then add the rest and over the medium heat, bring the custard to the boil, stirring all the time, so it thickens. Cook for a minute, then off the heat, stir in the coffee powder and soaked gelatine. When dissolved add the Hermesetas Granulated. Cover the custard with damp greaseproof paper and leave to cool.
In a large bowl whisk the cream to soft peaks then gradually whisk in the coffee custard. Put into a freezer proof container and freeze for at least 4 hours or until ice crystals are forming around the edge. Transfer to a food processor and blend until smooth. If using an ice cream machine follow the manufacturer's instructions.
Line a 500g/1lb loaf tin with cling film and scatter the base with some of the walnuts. Stir the rest into the ice cream then turn the mixture into the tin and level the surface. Freeze.
For the Sauce
Remove rind from oranges with a zester. Cut the peel and pith from one of the oranges and segments it. Juice the other and make up to 150ml/¼pt with water. Blend arrowroot with a little of this juice then stir in the rest and over a low heat stirring all the time bring the sauce to the boil. Simmer until thickened and clear, add the oranges and rind with Hermesetas Granulated and leave to cool.
Transfer the torte to the fridge an hour before require. Serve sliced with a little of the sauce over each serving.
| kJ | kcal | Carbohydrates | Fat | |
| Recipe | 4'712 | 1'128 | 88.0 g | 72.0 g |
| Portion | 589 | 141 | 11.0 g | 9.0 g |