[mcgill]

Blueberry and Citris Sorbet "Layer Cake"

125 ml. (1/2 c.) chopped walnuts
60 ml. (1/4 c.) plus 30 ml. (tbsp.) blueberry preserves or jam, divided
500 ml. (1 pint) orange sorbet, slightly softened
500 ml. (1 pint) lemon or other citris sorbet, slighly softened
250 ml. (1 c.) fresh blueberries

Line the top and sides of a 20.5 x 10 cm. (8"x4") loaf pan with a double layer of waxed paper, folding the paper to fit it smoothly. In a small bowl, stir together walnuts and 60 ml. (1/4 c.) of the blueberry preserves; set aside. Spoon orange sorbet into lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserve mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top.

Cover tightly with aluminum foil. Freeze several hours or overnight.

Just before serving, in a medium bowl, stir remaining 30 ml. (2 tbsp.) preserves until smooth; fold in fresh blueberries. Invert the cake on to a chilled serving plate.

Remove the pan and waxed paper, spoon about one-fourth of the blueberry mixture down the centre of the cake. Cut the cake into 8 2.5 cm. (1 ") slices. Serve on chilled dessert plates, top each slice with the remaining berry mixture. Serve immediately.

Serves 8.