Lime Sorbet over Pound Cake with Tequila Flambeed Berries
Filed under
Desserts
Servings: 4
Recipe courtesy Emeril Lagasse, 2005. Make the sorbet at least 4 hours ahead.
Ingredients
- 1 cup Water
- 1 1/4 cup Sugar, divided
- 1 tsp Lime, zest
- 1 cup Lime juice
- 2 tbsp Butter, unsalted
- 1 cup Strawberry, fresh, hulled and quartered
- 1 cup Blackberry, fresh, halved
- 4 slice Pound cake, 1/2-inch
- 1/3 cup Tequila, plus more if desired
Directions
- Simmer the water, 1 cup sugar and lime zest in a small saucepan, stirring, about 5 minutes. Off the heat stir in the lime juice, strain into a nonreactive bowl, cool and chill thoroughly.
- Churn in an ice cream maker, then freeze in a lidded container at least 4 hours or overnight.
- Melt the butter in a 10-inch saute pan over high heat. Add the berries and remaining 1/4 cup sugar and saute until soft, 2 to 3 minutes.
- Halve each slice of pound cake diagonally and set in chilled bowls with the tips toward the rim. Put 2 scoops of sorbet in the center of each.
- Off the heat add the tequila, return to the heat and tilt the pan to ignite. Pour the flaming berries over the sorbet, drizzle with more tequila if you like and serve immediately.