Summer Pudding Sorbet Recipes
SUMMER PUDDING SORBET
I love this recipe from Nigel Slater; its really intense and gets the taste buds going! It uses all the best of British Summer berries which are also used in the traditional Summer pudding, hence the name. To quote Nigel "It is not for the faint-hearted".
Provided by Lou van
Categories Gelatin
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
- Allow to cool.
- Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
- Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
- Freeze.
Nutrition Facts : Calories 430.8, Fat 10.4, SaturatedFat 5.9, Cholesterol 34.9, Sodium 12.6, Carbohydrate 86.8, Fiber 9, Sugar 65.5, Protein 3.5
RASPBERRY SUMMER SENSATION DESSERT
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
- Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
- Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1
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