Raspberry Sherbet Sensation Food

RASPBERRY SUMMER SENSATION

Steps:

• Spread sorbet onto bottom of foil-lined 9x5-inch loaf. Freeze 10 min.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
• Freeze 3 hours or until firm.
• Invert dessert onto plate just before serving. Remove and discard foil. Let dessert stand 10 to 15 min. to soften slightly before slicing.
• Serve topped with raspberries.

RASPBERRY BUTTERMILK SHERBET

Steps:

• Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
• Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

WILD RASPBERRY SHERBET

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

RASPBERRY SUMMER SENSATION

Steps:

• Line 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
• Freeze at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10-15 minutes to soften slightly before cutting into slices to serve. Store any leftovers in freezer.

RASPBERRY SHERBET WITH RASPBERRY SAUCE

Steps:

• Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard.
• Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds; by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours.
• To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each.
• With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a "nest" in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead).
• To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries.
• Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve.

RASPBERRY SHERBET SENSATION

Steps:

• Allow sherbet to thaw slightly at room temperature.
• Line a 9 1/4 x 5 1/4 loaf pan with foil.
• Scoop the sherbet into the pan, smoothing it so that the bottom of the pan is evenly covered.
• Freeze for 10 minutes.
• In a separate bowl, whisk the milk and pudding mix until combined. Let stand until set up, about 3 minutes.
• Stir Cool Whip into pudding mixture until combined.
• Pour over frozen sherbet and spread evenly.
• Freeze at least 4 hours or overnight.
• Remove from freezer at least 10 minutes before serving. Invert onto serving plate and remove foil. Garnish with fresh raspberries and serve.

RED RASPBERRY SHERBET

Steps:

• In a food processor, combine milk, raspberries and vanilla extract. Process until smooth.
• Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm.
• Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm.

STRAWBERRY WHIPPED SENSATION

Steps:

• Line 8x4 loaf pan with foil, with ends extending over sides of pan. Mash 2 cups of the strawberries in a large bowl. Add condensed milk and 1 cup of the whipped topping; mix well. Pour into prepared pan.
• Mix chopped cookies and margarine. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
• Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining 1 1/4 cups whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freeezer.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

RASPBERRY SENSATION

Steps:

• Line a 9x5-inch loaf pan with foil.
• Spoon sorbet into pan;freeze 10 minutes.
• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes or until well-blended.
• Gently stir in whipped topping.
• Spread pudding mixture over sorbet layer in pan.
• Freeze at least 3 hours or up to 24 hours.
• To unmould,invert pan onto plate;remove foil.
• Top dessert with raspberries.
• Let stand 10 - 15 minutes to soften slightly before cutting into 12 slices to serve.

RASPBERRY SUMMER SENSATION DESSERT

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!