the appetizer:

Learn all about sugar in Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener by Mani Niall, including recipes for Raspberry Sorbet Cream; Smoky Pumpkin Seed Brittle; and Semolina-Citrus Turbinados.

I Love Desserts



Raspberry Sorbet Cream

Makes about 4 servings


One of the simplest, and most luscious, desserts is summer berries, sweetened with honey, topped with cream. Why not transform the trio into a a cool, refreshing, and vividly hued frozen dessert? And you won't need an ice-cream maker. Honey does not freeze solid, helping create a creamy texture. One caveat—if the cream is held for much longer than 8 hours before serving, it will crystallize, so serve it within a few hours after combining the fruit puree and whipped cream.

Mix the raspberries and honey in a bowl. Let stand until the berries release some juices, about 1 hour. Transfer to a food processor fitted with the metal chopping blade, add the lemon juice, and puree. Pour into a metal bowl or pan, cover with plastic wrap, and freeze until solid, at least 6 and up to 18 hours.

Break up the frozen mass with a spoon or fork and place in a food processor or blender. Process until smooth and creamy. Using an electric mixer at high speed, whip the cream in a chilled bowl until it holds soft peaks. Fold three-quarters of the frozen fruit mixture into the whipped cream. Freeze the remaining sorbet and cover the bowl of "sorbet cream" and freeze that until scoopable, at least 1 and up to 4 hours before serving. Divide the two mixtures evenly into clear tumblers or martini glasses, with a small scoop of the vivid red raspberry sorbet at the bottom and the pale "sorbet cream" on top. It is best served in the first few hours. After that it will crystallize and lose its creamy texture but still taste good and refreshing.


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This page created May 2009