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Receta Layered Sherbert Dessert
by Global Cookbook

Layered Sherbert Dessert
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  Raciónes: 12

Ingredientes

  • 2 2/3 c. Chocolate Wafer Crumbs, divided
  • 1/2 c. Butter Or possibly Margarine, melted
  • 1 quart Orange Sherbert, softened
  • 1 quart Rainbow Sherbert, softened
  • 1 quart Lime Sherbert, softened Chocolate Curls, optional Orange Rind Curls, optional Fresh Mint Sprigs, optional
  • 2 pkt (10 Ounce) Frzn Raspberries In Light Syrup, thawed
  • 2 Tbsp. Frzn Orange Juice Concentrate, thawed
  • 1 Tbsp. Plus
  • 1 tsp Cornstarch

Direcciones

  1. Combine 1 2/3 c. crumbs and melted butter in a bowl; stir well. Press crumb mix proportionately over bottom of a 10-inch springform pan; freeze till hard.
  2. Spread orange sherbet proportionately over bottom of frzn crust. Sprinkle with 1/2 c. chocolate wafer crumbs; freeze till hard. Repeat procedure with rainbow sherbet and remaining crumbs; freeze till hard. Spread lime sherbet over frzn crumb layer. Cover and freeze at least 8 hrs.
  3. To serve, carefully remove sides of springform pan. Slice dessert into wedges. If you like, garnish with chocolate, curls, orange rind curls, and fresh mint sprigs. Serve immediately with Raspberry-Orange Sauce.
  4. Yield: 12 to 14 servings
  5. RASPBERRY-ORANGE SAUCE: Place raspberries in container of an electric blender; process till smooth. Press puree through a sieve; throw away seeds.
  6. Set puree aside. Combine orange juice concentrate and cornstarch in a saucepan; add in puree, and stir well. Cook over medium heat, stirring constantly, till mix comes to a boil. Cook 1 minute, stirring constantly. Pour sauce into a bowl. Cover and chill.
  7. Yield: 2 1/3 c.