Lime Ice Cream Torte Topped with Berry Sorbets

Ingredients

• 4 cups berries mixed fresh (such as blackberries, raspberries, and blueberries; 20 ounces)
• 3 pints blackberries assorted (such as strawberry, raspberry, and blackberry)
• 12 ounce blackberries frozen
• 0.3 cup t brown sugar dark packed ()
• 1.3 cups hazelnuts hot toasted
• 0.7 cup juice of lime fresh
• 3 tablespoons lime zest finely grated
• 0.1 teaspoon salt 
• 0.3 teaspoon nigella seeds crushed finely
• 0.3 cup sugar 
• 5.3 ounce sugar 
• 7 tablespoons butter unsalted hot melted
• 1.5 teaspoons vanilla extract 
• 2 quarts whipped cream softened
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• sieve
• measuring spoon

Directions

1. Preheat oven to 375°F. Finely grindcookies, brown sugar, and salt in processor.
2. Add hot butter and vanilla; blend until moistcrumbs form.
3. Add hot nuts; blend just untilfinely chopped. Press crust onto bottom andup sides of 9-inch-diameter springform panwith 2 3/4-inch-high sides to within 1/4 inch oftop edge. Freeze crust 15 minutes.
4. Bake untilgolden, about 15 minutes. Freeze 30 minutes.
5. Stir lime juice, sugar, andlime peel in large bowl until sugar dissolves.
6. Pour 1/3 cup lime syrup into small bowl;mix in cardamom. Cover; chill to use later.
7. Mix ice cream into remaining lime syrup inlarge bowl. Spoon all but 2 1/2 cups ice creaminto crust; smooth top. Freeze torte andremaining ice cream until firm, about 2 hours.
8. Top torte with large scoops of icecream, spacing apart and dipping ice creamscoop into hot water between scoops. Topwith large scoops of sorbets, spacing apart.Using measuring spoons of various sizesdipped in hot water, scoop remaining sorbetsplace among larger scoops. Freeze 3 hours.
9. Stir 1/3 cup water and sugarin medium saucepan over medium heat untilsugar dissolves.
10. Add frozen berries. Increaseheat; boil until berries are soft and liquidis slightly reduced, about 8 minutes. Pureemixture in processor. Strain through sieve setover bowl, pressing on solids; discard solids.Cover; chill until cold. DO AHEAD: Can bemade 1 day ahead. Cover torte; keep frozen.Keep lime syrup and berry sauce chilled.
11. Run knife around pan sides to loosencrust. Release sides. Tuck some fresh berriesinto spaces between ice cream and sorbet.Toss remaining berries in berry sauce.
12. Cuttorte into wedges.
13. Drizzle lime syrup overwedges. Spoon berry mixture alongside.