Total Time
3hrs 40mins
Prep 1 hr 40 mins
Cook 2 hrs

I served this to my dinner club last weekend to their great delight. It may seem like a lot of steps, but is actually very simple, and a great make-ahead. This is slightly altered from the original in current issue of Gourmet: theirs was a single layer of each ingredient. Excellent light summery desert!

Ingredients Nutrition

  • 48 reduced-fat vanilla wafers, finely crushed (I used a food processor)
  • 6 teaspoons finely grated fresh orange zest
  • 6 teaspoons unsalted butter, melted and slightly cooled
  • 3 tablespoons light corn syrup
  • 3 cups orange sorbet, slightly softened
  • 3 cups non-fat vanilla frozen yogurt
  • finely julienned fresh orange zest

Directions

  1. This seems like a lot of steps, but its not hard: just repetitious!
  2. Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
  3. Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
  4. Carefully remove liner and place on a flat surface in the freezer to harden.
  5. Repeat this process, again placing liner/crumb layer in freezer.
  6. Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
  7. Again, press a shallow crumb layer into bottom of loaf pan.
  8. Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
  9. While sorbet is freezing, allow yogurt to soften.
  10. When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
  11. Top crumb layer with softened yogurt, and return to freezer to again harden.
  12. When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
  13. Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
  14. Using plastic wrap, lift frozen cake from pan and peel off plastic.
  15. Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.

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