Torta Caprese with Frozen Yogurt
Brooks Headley, Del Posto, New York City - November 2013
For 6 servings (requires advance preparation)
- 2 cups labne
- 1 1/4 cups simple syrup
- 1/8 tsp. salt
Blend all ingredients in large bowl with immersion blender; process in ice cream maker; cover in airtight container; freeze until firm.
- 1 3/4 cups walnuts, chopped
- 1 1/2 cups bittersweet chocolate, chopped
- 2 tsps. salt
- 1 cup granulated sugar
- 10 1/2 Tbsps. unsalted butter, melted
- 4 lg. eggs, separated
Heat oven to 325°F.
Pulse walnuts, chocolate, salt, and 3/4 cup sugar until finely chopped; place mixture in large bowl; add butter; stir well; stir in egg yolks; reserve.
Whisk egg whites in the bowl of electric mixer until frothy; with motor running, gradually add remaining 1/4 cup sugar; beat to firm peaks; fold into walnut mixture; spread out in quarter baking sheet; bake until caketester inserted into the center comes out clean (20 to 25 minutes); remove; let cool.
To serve, cut torta into 2" by 1 1/2" pieces; stack 6 on a plate with scoop of sorbet alongside.
What to drink: Ferrando Caluso Passito 2004