Caramel, Almond and Pistachio Ice – Cream Torte



C A R A M E L ,  A L M O N D   A N D   P I S T A C H I O


I C E – C R E A M   T O R T E


Christmas recipe series…


Christmas is a celebratory time of year when family and friends gather together over good food. While decadent, this caramel, almond and pistachio torte, while sure to delight with its rich layers and sumptuous appeal.


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P R E P  T I M E : 2 0  C O O K I N G  T I M E S : 1 5  S E R V E S : 1 0

I N G R E D I E N T S  M E T H O D  


200g packet Woolworths Gold Almond

and Pistachio Cookies


160 grams unsalted butter,

(60g melted, 100g diced)


2 litres vanilla ice-cream


1 cup white sugar


1/2 cup cream


400 grams fresh cherries


1/4 cup pistachios, slivered


1. Line the base of a 20cm springform pan with baking paper. Break cookies into a food processor

and process until fine crumbs form. Add melted butter and process until combined, then press

firmly over the base of the pan.

2. Soften ice-cream at room temperature for 5 minutes. Spoon into pan over the biscuit base and

smooth surface. Cover with plastic and freeze for at least 2 hours or overnight.

3. Make the caramel sauce. Place sugar into a small saucepan over medium heat. Cook, stirring,

for 10 minutes or until sugar melts and turns golden. Add butter and stir until melted. Slowly

add cream and cook for 1 minute. Remove from heat. Cool. Pit cherries, reserving a few whole

ones for garnish.

4. To serve, spread top of torte with some of the caramel. Arrange pitted cherries and nuts

over surface and drizzle with more caramel. Loosen side of pan and transfer to a chilled

serving plate. Top with whole cherries and dust with icing sugar. Cut into wedges and

serve with remaining caramel.



Recipe thanks to Woolworths


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