Desperate times call for desperate measures.
A few weeks ago, I had finished preparing a simple Shabbos menu when we found out that we were about to have a houseful of Shabbos company. I had plenty of real food, but I needed to create an impressive dessert for the next day…quickly and with ingredients already on hand.
I had been planning to serve some cut-up watermelon for dessert and that just wouldn’t do for this audience. I looked around the house for dessert ingredients that required no baking. I found a few pints of fruit sorbet, chocolate ices, pareve pizzelle cookies and whipped cream. I had some beautiful variegated basil in the garden and a pint of strawberries in my refrigerator. And, this is what I created.
ice cream, sorbet or ices
whipped cream, whipped with some vanilla sugar
fresh mint, basil or other herb for garnish
pizzelle cookies or other fancy-shaped cookies
Partially defrost ice cream, sorbet or ices on the counter or using the defrost mode on the microwave. It should be thin enough to remove with rubber spatulas but not a drippy liquid.
Prepare whipped cream by whipping cream with a tablespoon of vanilla sugar until almost stiff.
With a teaspoon or rubber spatulas, drop a small bit of each flavor of ices, sorbet, ice cream and whipped cream into the cupcake liners until they are almost filled to the top. Freeze for several hours or overnight.
Remove sorbet cupcakes from freezer and peel away cupcake liners so that the ridges of the cupcake liners are visible. Garnish with herbs, strawberries, whipped cream and pizzelle cookies cut in half.
I peel away the cupcake liners in advance and refreeze the sorbet cakes until firm. This allows for a faster and neater serving procedure.
To create a strawberry rose, cut thin slices on the strawberry without cutting through the bottom. Fan the cut strawberry out to create a rose effect.
I garnish the plates before placing the sorbet cakes. They melt quickly!
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