Sunday, December 16, 2012

Mango Sorbet

I am sharing with you a very good recipe from the cookbook:Barefoot In Paris
 Serves 8

This is really a fun dessert.  Form this into a mold and serve it with a cookie on the side.  If you don't have time to prepare the mango sorbet, Haagen-Dazs makes a good one, and believe me, your friends
willl have just as much fun.  The good news is that you can make this ahead of time.  I serve it with fresh raspberries and raspberry sauce.

  2 pints Mango Sorbet or 2 pints store bought mango sorbet, softened
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Freeze an 8-inch bowl.  When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl.  If you have a 6 1/2-bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), press it into the sorbet to make the layer even.  Remove the smaller bowl and freeze for 30 minutes.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl helps with this) and freeze for another 30 minutes.  Finally, spoon in enough softened ice cream to fill the bowl.  Freeze until hard.

To unmold, dip the bowl up to the rim in warm water.  Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate.  You may need to run a flexible metal spatula along the edge of the bombe to release it.  Freeze until ready to serve.  Serve in wedges. 

Mango Sorbet
Makes 1 1/2 Quarts; Serves 6
5/4 cup sugar
5 large ripe mangos, peeled and seeded
1/4 cup freshly squeezed orange juice
1/4 teaspoon kosher salt

Place the sugar and 1/2 cup water in a small saucepan and cook until sugar dissolves.  Set aside.

Place the mangoes in a food processor fitted with the steel blade and puree.  You should have about 5 cups of mango.  If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.

Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold.  Freeze in an ice cream machine according to the manufacturer's directions.  (the sorbet will be soft.) Serve directly from the ice cream machine.


Raspberry sauce

1 half-pint fresh raspberries
1/2 cup sugar
i cup (12 ounces) seedless raspberry jam
1 tablespoon framboise liqueur

Place the raspberries,sugar,and 1/4 cup water in a small saucepan.  Bring to a boil, lower the heat, and simmer for 4 minutes.  Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.    
                                                  This post is from: Twin Bakers


Remember to buy the Barefoot Contessa cookbooks! Stay tuned!!
XOXO, Zoey and Izzy

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