Photo © News Canada
Yuzu Blueberry Sorbet Cake
Prep time: 20 minutes | Cook time: 15 minutes | Serves: 12
Look again, that’s not a lemon; it’s a yuzu! This citrus fruit is bright yellow, round and slightly smaller than an orange. The taste is between that of a grapefruit and a mandarin orange—tart but very sweet-scented. While the fruit itself is rarely eaten on its own, the zest and juice are used in countless ways in foods and drinks.
Yuzu has a very strong flavour, and depending on your usage, very little may be needed to pack a punch. In drinks, a little goes a very long way, and just a drop in a cocktail is often enough. It also has infinite applications in sweet recipes, where it’s best used like an essence. Try adding a couple of drops to your custards, jellies, ices and meringues—you won’t regret it.
This summer, try something new, like this indulgent, dairy-free riff on ice cream cake. It’s made with tangy-sweet yuzu citrus and blueberry sorbet, layered on a coconut-graham crust and topped with zesty blueberry-lime sauce.
- 1 ½ cups (375 mL) graham cracker crumbs
- ½ cup (125 mL) unsweetened medium shredded coconut
- 5 tbsp (75 mL) coconut oil (solid or liquid)
- 1 tub (946 mL) PC yuzu citrus and blueberry sorbet
- 3 cups (750 mL) frozen wild blueberries
- 1/3 cup (83 mL) granulated sugar
- 2 tbsp (30 mL) cornstarch
- 1 tsp (5 mL) grated lime zest
- 2 tbsp (30 mL) fresh lime juice
- ½ cup (125 mL) coconut chips
- Toast graham crumbs and shredded coconut in a nonstick skillet over medium heat, stirring often until lightly golden; about 5 minutes. Transfer to a bowl. Return skillet to medium heat; add coconut oil and cook until melted (skip this step if using liquid coconut oil). Stir into graham crumb mixture.
- Mist 9-inch (2.5 L) springform pan with cooking spray or grease with coconut oil. Lightly press graham crumb mixture into the bottom of the pan (do not press up the side of the pan and do not pack mixture firmly). Freeze 30 minutes.
- Let sorbet stand at room temperature until beginning to soften, about 20 minutes. Scoop sorbet into springform pan over crust, smoothing top; return to freezer.
- Meanwhile, bring frozen blueberries and sugar to a boil in a small saucepan over medium-high heat. Reduce heat to maintain a gentle boil; cook, stirring occasionally until blueberries are softened and the liquid becomes a bit syrupy, about 5 minutes. Stir cornstarch with lime juice in a small bowl; stir into blueberry mixture. Return to a boil, stirring constantly; remove from heat. Stir in lime zest.
- Transfer blueberry mixture to a large heatproof bowl. Refrigerate until slightly cooled, about 20 minutes. Pour blueberry mixture over sorbet, gently smoothing top. Return to freezer until well chilled, at least 1 hour.
- Run a small paring knife around inside edge of springform pan; release and remove side of pan. Tip: If the cake doesn’t easily release from the pan, dampen a kitchen towel with warm water and wrap it around the base and side of the pan to slightly melt the edge just enough to release.
- Transfer to a serving platter, removing from the base. Sprinkle with coconut chips. Tip: Run your knife under warm water before slicing, wiping the blade with a damp cloth between cuts.
Try this: Serving this cake outdoors? Freeze your serving platter and plates before using to keep the cake from melting too fast.
Nutritional information: per 1/12 of cake: Calories 390, fat 15 g, saturated fat 11 g, sodium 190 mg, carbohydrates 63 g, dietary fibre 3 g, sugars 33 g, protein 3 g.