28 June, 2016

Frozen Raspberry-Lemon Sherbet Cake



Frozen Raspberry-Lemon Sherbet Cake ingredients
Crust
1 cup crumbled Keebler® Sandies Pecan Shortbread Cookies (see Notes below)
2 Tbsp unsalted butter, melted

Filling 
1 quart lemon sherbet
1 quart raspberry sherbet

Whipped cream topping
1/2 cup heavy cream
2 Tbsp confectioners' sugar
1/2 tsp vanilla extract

Garnish
Fresh organic raspberries


Frozen Raspberry-Lemon Sherbet Cake Directions
Get ready
Assemble ingredients and equipment. Preheat, oven to 350ºF.

Lightly butter a 9- x 3-inch springform pan. Set aside.


Prepare and cool crust
Into a food processor, place the crumbled cookies and process until finely chopped. Add the melted butter and pulse (or stir by hand) until crumbs are evenly moistened.

Press mixture into the bottom and one-half (1/2) inch up sides of the prepared springform pan. Bake in preheated 350ºF oven until lightly browned, about ten (10) minutes. Cool completely on wire rack.


Prepare first layer and freeze two hours
Soften the lemon sherbet. Spread evenly into the cooled crust. Cover with plastic wrap and freeze until firm, about two (2) hours.


Prepare second layer and freeze at least four to six hours
About twenty to thirty (20-30) minutes before the first layer is finished freezing, remove raspberry sherbet from freezer to soften. (See Notes below).

Spread softened raspberry sherbet evenly over the lemon sherbet. Cover with plastic wrap, pressing it directly onto the sherbet.

Freeze until firm, at least four to six (4-6) hours.

Two (2) hours before serving, chill serving plate in freezer.


Garnish and serve
When ready to serve, and in a medium bowl, use an electric mixer on High speed to whip heavy cream, confectioners' sugar and vanilla until stiff. Transfer to a pastry bag.

Then, remove plastic wrap from cake and pipe twelve (12) rosettes around edge. Garnish with the fresh raspberries.

For clean, smooth slices, heat a knife in hot water and dry with a paper towel before cutting this cake. Heat and dry the knife for each slice.

Serve immediately. Return promptly any unused portions to the freezer.


Frozen Raspberry-Lemon Sherbet Cake Notes
  • You may substitute 1/2 cup vanilla wafer cookie crumbs, 1/2 cup chopped pecans and 2 Tbsp granulated sugar for the cookies.

  • Desserts like this freeze differently due to many factors, including the particular ingredients you use (even brand names vary), your freezer temperature setting, and even the temperature inside your home. Therefore, the suggested times can only be estimates for you to adapt to your individual circumstances.

  • According to the USDA, there are three (3) safe methods for thawing food: in the refrigerator, in cold water, or in the microwave. We estimate about twenty to thirty (20-30) minutes in the refrigerator should be sufficient. Note that countertop thawing / sitting at room temperature is not recommended by the USDA or professional trade groups.

  • Use your favorite sherbet combinations. We're thinking raspberry (top) and (orange) and lime (top) and pineapple (bottom) and plan to try sorbets as well.

  • Adapting "Happy Easter! + Frozen Sherbet Cake." Everything Fabulous. Apr. 2011. Web. 19 Jun. 2016. <http://www.everythingfab.com/2011/04/happy-easter-frozen-sherbet-cake.html>. Unknown credit for above photo also seen on several other web sites


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