RAINBOW SHERBET/ICE CREAM PARFAIT (AFRICA)
This recipe is being posted for ZWT II & my source is africa.upenn.edu/Cookbook/Dessert. The intro says "It is my belief that parfaits are best made to order. If you must prepare ahead of time, freeze before adding the whipped cream."
Provided by twissis
Categories Frozen Desserts
Time 2m
Yield 1 Parfait, 1 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
- Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
- Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
- Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
- Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.
Nutrition Facts : Calories 286.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.8, Sodium 92.3, Carbohydrate 54.2, Fiber 5.8, Sugar 43.4, Protein 3.1
RAINBOW SHERBET CAKE
A colorful, light, and tasty dessert! I've made this for parties a few times, and the response from the party folks has been *very* positive! :)
Provided by Julesong
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers.
- Wash and dry the angel food cake pan, then line it with wax paper.
- Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
- Repeat with remaining cake layers and lime and orange sherbets.
- Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
- When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
- Serve and enjoy!
- You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.
RAINBOW SHERBET ICE CREAM SANDWICHES
Make and share this Rainbow Sherbet Ice Cream Sandwiches recipe from Food.com.
Provided by Smuckersreg Toppings
Categories Frozen Desserts
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 4
Steps:
- LINE baking sheet with wax paper.
- SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
- DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
- Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.
Nutrition Facts : Calories 25.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.7, Sodium 10.4, Carbohydrate 4.2, Fiber 0.1, Sugar 1.8, Protein 0.8
RASPBERRY AND CHAMBORD CREAM PARFAIT
I found this on foodtv.ca and is courtesy of Christine Cushing: Cook With Me episode Creative Juices. Interesting and very appealing. Didn't allow for whipping the cream nor the cooling of compote -- it depends on the barometric pressure!
Provided by Manami
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- COMPOTE:.
- In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
- CHAMBORD CREAM:.
- Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
- Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
- ASSEMBLY:.
- Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
- Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
- Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Nutrition Facts : Calories 437.7, Fat 28.6, SaturatedFat 17.5, Cholesterol 94.2, Sodium 38.9, Carbohydrate 45.6, Fiber 5.4, Sugar 34.6, Protein 3.1
RAINBOW SHERBET SURPRISE
Make and share this Rainbow Sherbet Surprise recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- First Layer:.
- Line 2 quart bowl with plastic wrap so that wrap overhangs sides of bowl by at least 1 inch. Let raspberry sherbet stand on counter to soften for 5 minutes. Spoon sherbet into bowl, pressing it along bottom and sides of bowl so it forms a smooth layer. Place bowl in freezer for 30 minutes to firm up sherbet.
- Second Layer:.
- Let orange sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over raspberry sherbet in even layer. Place bowl in freezer for 30 minutes to firm up orange sherbet.
- Third Layer:.
- Let lemon sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over orange sherbet in even layer. Place bowl in freezer for 30 minutes to firm up lemon sherbet.
- Last Layer:.
- Let lime sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over lemon sherbet in even layer so it comes to top. Smooth top and cover with plastic. Freeze for at least 6 hours, or until ready to serve, up to 1 week.
- Unmold and Serve:.
- Remove bowl from freezer and remove plastic wrap from top. Gently tug at overhanging plastic lining to loosen sherbet. (If necessary, briefly dip bowl into hot water.) Place serving platter over bowl, invert bowl, and shake to release sherbet. Peel away plastic. Cut into wedges and serve.
Nutrition Facts : Calories 213.1, Fat 3, SaturatedFat 1.7, Sodium 68.1, Carbohydrate 45, Fiber 4.9, Sugar 36, Protein 1.6
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