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1
Mix together melted butter with cookie crumbs and form a crust in the bottom of a parchment lined 26 cm size springform pan, using a spoon to help press firmly; chill 30 minutes in the refrigerator.
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2
Place gelatin leaves in a bowl of cold water to soften.
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3
Portion out 750 grams of the berries into a blender and puree along with tequila, lemon-lime soda, 150 grams sugar, and the lemon juice.
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4
Remove the gelatin leaves from the water and squeeze out the extra moisture.
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5
Place gelatin in a saucpean and cook over low heat until melted, remove from heat.
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6
Add a small amount of the berry puree into the gelatin and whisk together (this is to temper it- do not skip), then pour the gelatin mixture into the rest of the puree and mix together; chill in fridge 30 minutes.
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7
Beat the cream until soft peaks form, and then gently fold into the partly gelled mixture until combined.
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8
Pour into the crust, smooth evenly with a spatula, and chill 3 hours.
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9
Take 100 grams of the remaining berries and puree along with 1 tsp.
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10
sugar.
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11
Remove the outer ring from the springform pan and pour the puree over the top.
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12
Decoratively place the remaining berry slices on top of the torte, completely covering the surface.
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13
Toss nuts with powdered sugar- then press the nuts in a ring around the outer edge (or just sprinkle them on top if you prefer- or omit them).
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14
Garnish if desired with some fresh sprigs of mint or lemon balm.
