We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot ! This recipe is a no brainer.
Great for the second round of Sukkot ! This recipe is a no brainer.
- 2 pints raspberry sorbet
- 1 pint strawberry ice cream (can be pareve)
- 1 pint vanilla ice cream (can be pareve)
- 2 packages (10 oz. each) frozen strawberries in syrup, thawed
- Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
- Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
- Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
- Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
- Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
- To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
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