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1
The habanero peppers can be roasted on a gas stove top or in an oven.
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2
Before roasting the peppers, turn on the kitchen or stove exhaust fan.
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3
To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated.
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4
Skewer 1 pepper and hold over a medium-high flame.
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5
Slowly rotate the pepper over the flame until the skin is blackened and blistered.
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6
Repeat with the remaining peppers and skewers.
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7
After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
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8
To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler.
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9
Put the peppers on a cookie sheet and place under the broiler.
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10
Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered.
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11
After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
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12
Wearing gloves, remove skin, the veins, and the seeds from the habaneros.
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13
(When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)
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14
To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).
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15
Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable
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16
Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).
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17
Garnish with powered sugar or whipped cream and sprinkles.
