Frozen Sherbet Cake with Pecan Crust

This looks so incredibly amazing and I can't wait to make it. I think it will be on the menu for Mother's Day Lunch.

2/3 c vanilla wafer cookie crumbs (crushed)
1/3 c chopped pecans
2 tbls sugar
2 tbls unsalted butter, melted

1 Qt Lemon sherbet
1 Qt Raspberry sherbet
1/2 c heavy cream
2 tbs powdered sugar
1/2 tsp vanilla

*Fresh raspberries and Mint sprigs, for garnish
Raspberry sauce (Recipe follows)

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3-in springform pan.

Pecan crust, process cookie crumbs, pecans and sugar in food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, ab 10 min. Cool completely on a wire cake rack.

Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, ab 20 min. Soften raspberry sherbet same way and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly onto sherbet, and freeze until firm. At least 4 hrs. (The cake can be prepared up to this point 1 day ahead)

When ready to serve, whip heavy cream, powdered sugar and vanilla in a med bowl with mixer on high speed until stif. Transfer to pastry bag fitted with large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake and garnish with raspberries and mint. Slice with a warm (dip in glass of hot water) think knife. Serve frozen with Raspberry Sauce.

Raspberry Sauce:
Puree 1 pint raspberries, 1/3 c sugar, and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed. and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, ab 1 hr. (The sauce can be made 1 day ahead, then covered and refrigerated)
From Essentially Lilly (Pulitzer) guide to colorful Holidays

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