Berry Sorbet Cake with Fresh Whipped Cream
For me this has been one of the best weeks I’ve had since beginning this humble little blog almost two years ago. Why was it so great you may be wondering? Well I’ll tell ya. I love entertaining. More specifically I get so wrapped up in creating the perfect menu for big dinner party or get-together. That for me is really the most fun part. So as I mentioned before in an earlier post my plan (we will see how well it works out is to start sharing with you guys recipes that compliment each other or that would go together well if you were having a party. Some weeks I’ll even do themed menus. This week has been what I think is a good 4th of July menu and today is the culmination…or dessert!!! Berry Sorbet Cake with Fresh Whipped Cream.
I chose this particular dish for several reasons. It is a make-ahead recipe. That’s always good, right? You can’t have a summer holiday without ice cream or sorbet. It just wouldn’t be right. Because it’s summer I really wanted to make use of the gorgeous berries at the market. And lastly I chose a berry sorbet because the colors are so vibrant it makes your mouth water looking at it.
We began the menu with a southern-sort of cocktail (although you could just serve sweet tea if you want to steer clear of the alcohol) I called Sweet Tea Sparkling Cooler:
For my salad/appetizer course I went with a gorgeous Strawberry Heirloom Salad:
My first side dish was a delicious Bacon Cheddar Corn Spoon Bread:
My entree was Habanero Peach Pineapple Glazed Chicken Skewers and they speak for themselves!
We finished off with this colorful Berry Sorbet Cake with Fresh Whipped Cream. But if you’re not a fan (and I’ve done this with each post) I’ll give you some other suggestions. Dessert is always easy to come up with! I could live on sugar alone. You could make these stuffed apple dumplings and serve with vanilla ice cream that I made for Dixie Crystals a while back. Or a light watermelon salad would might be nice. This Peach Raspberry Upside Down Cake was super easy but doesn’t serve very many so keep that in mind.
I called it a “cake” not because it has any form of cake in it but just because it looks like a cake. It’s topped with fresh whipped cream, a little raspberry coulis (which is a fancy way of saying puree) and fresh berries. I also sprinkled some tiny mint leaves because they’re cute and I couldn’t resist.
Sorbet really is so easy to make. With ice cream you have to think about whether you’re using eggs or not and if so you have to make a custard and that takes several steps. With berry sorbet its almost always a simple syrup blended with berries and frozen. I decided to make both raspberry and blueberry since it’s the 4th but you can make almost any kind of sorbet. If it’s more work than you want to take on (it’s really is very little) then maybe make the whipped cream and top fresh berries and you’re done.
Whichever direction you decide to go have a great 4th of July holiday! Celebrate our independence with food just like me! And please stop back by and let me know how your holiday menu turned out. Hope I was inspiration for someone! 😀
- 1 1/2 cups sugar
- 5 cups fresh blueberries
- 3 tablespoons fresh lemon juice
- 1 1/2 cups sugar
- 5 cups fresh raspberries
- 3 tablespoons lemon juice
- 1 pint fresh berries of choice
- 1/4 cup sugar (more or less depending on natural sweetness of berries)
- squeeze of lemon juice
- 1 pint heavy cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- Fresh assorted berries and mint or basil for garnish
- In a sauce pot bring 4 cups water and 3 cups sugar to a boil. Reduce heat and simmer for 5 minutes. Divide and set a aside to cool.
- Once cooled take one half sugar syrup and add it along with blueberries and 3 tablespoons lemon juice to a blender and blend until smooth. Strain through a fine sieve and pour into the bottom of a 10 inch springform pan smoothing the top to make it even.
- Freeze for at least an hour.
- Add raspberries and remaining lemon juice to additional sugar syrup and blend until smooth then strain and pour over the prepared blueberry sorbet.
- Smooth out the top so that it's even and freeze several hours or overnight.
- Prior to serving blend 1 pint fresh berries of choice with sugar (1/4 cup more or less depending on how sweet your berries are) and a squeeze of lemon until very smooth.
- In the bowl of an electric mixer add very cold heavy cream along with 1/3 cup sugar and mix on high until soft peaks begin to form. Do not over mix. The cream will begin to break.
- Remove sorbet "cake" from freezer, run a knife along the sides to loosen and remove collar of springform.
- Top with whipped cream, extra berries, prepared puree and mint leaves.
It only takes about 10 minutes or so to prepare sorbet for the freezer. Total time with prep and freezer is anywhere from 3-24 hours. Any berry combination would work. Basil can be substituted for mint.