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Cherry Sherbet in Tuile Bowls

This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.

  • servings: 6
Photography: Alexandra Grablewski

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Ingredients

  • 1 cup sugar
  • 2/3 cup creme fraiche
  • 1 1/2 cups heavy cream
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1 pound sweet cherries (preferably Bing), pitted and halved
  • 2 tablespoons fresh lemon juice
  • Tuile Bowls

Cook's Note

Be careful not to overdo it when folding the cherry mixture into the sherbet. Stir a few times, making sure to leave some white streaks. This will ensure that the dessert has a cherries-and-cream appearance -- and flavor.

Directions

  1. Step 1

    Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.

  2. Step 2

    Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until sherbet is the consistency of whipped cream and whisk leaves a trail, 3 to 4 hours.

  3. Step 3

    Meanwhile, put cherries, remaining 1/3 cup sugar, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.

  4. Step 4

    Gently fold cherry mixture into sherbet until just combined (juices should leave streaks). Cover surface of sherbet with parchment paper and freeze in bowl until set, 4 to 8 hours.

  5. Step 5

    If making a day ahead, transfer sherbet to an airtight container, and place a piece of parchment paper directly onto surface of sherbet. Cover tightly. Let stand at room temperature until slightly softened, about 5 minutes. Scoop sherbet into tuile bowls, and serve.

Source
Martha Stewart Living, July 2005

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