Monday, September 22, 2014 Elul 27, 5774

Chill Out With This Summertime Dessert

August 21, 2014
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In her book, Joy of Kosher: Fast, Fresh Family Recipes, Jamie Geller shares more than 100 recipes giving each a creative twist to “Dress It Up” — add some bling for your party table — or “Dress It Down” and lure your picky eaters to meals they’ll enjoy.
 
And what better way to end a summer meal than with a cool refreshing dessert. The following dessert looks and tastes amazing. No special skills, no food styling secrets and no oven are needed to complete this dessert.
 
Sorbet Cups With Strawberry-Kiwi Salsa
(Pareve)
 
4 medium oranges, such as navel, tangelo or Cara Cara, rinsed
1⁄4 cup plus 2 Tbsps. granulated sugar
1 pint sorbet, your favorite flavor
1 cup strawberries, hulled and diced
1⁄2 cup kiwi (about 2), peeled and diced
grated zest and juice of 1 lime
1⁄2 tsp. coconut extract (optional)
1 cup nondairy whipped cream *see note
 
Slice 1⁄2-inch off the top of each orange and reserve for garnish, if desired. Cut a thin slice off the bottom of each orange just so that the oranges can stand steady and upright.
 
Carefully cut the flesh and scoop out the insides of the oranges with a small sharp knife or grapefruit spoon (save the orange segments for fruit salad or smoothies).
 
Moisten the outside of the orange shells with a little water and roll them in 1⁄4 cup of sugar to lightly coat.
 
Fill the shells with the sorbet and level off the tops so you  have a flat surface. Freeze until solid, 2 to 3 hours.
 
To make the salsa, combine the remaining 2 tablespoons of sugar with the strawberries in a small bowl and let sit until juicy, about 15 minutes. Add the kiwi and lime juice and stir well.
Gently fold the lime zest and coconut extract, if using, into the whipped “cream” in a large bowl.
 
Before serving, remove the oranges from the freezer, and let them soften for 5 minutes. Plate the oranges and top them with the fruit salsa, sprinkling extra salsa around the orange. Garnish with a dollop of the flavored whipped “cream.”
 
To dress this recipe down, serve the sorbet in bowls with the strawberry kiwi salsa on top.
 
Serves 4.
 
*Note: Nondairy whipped cream is available in tubs in the freezer section of your supermarket; it is usually called “whipped topping.” If you prefer to make your own, try this recipe:
Chill two 13-oz. cans of full-fat chilled coconut milk, a mixing bowl and beaters overnight in the fridge.
 
Turn the cans of chilled coconut milk upside down.Open the cans from the bottom and drain off the clear liquid; reserve it for other uses, such as smoothies or homemade popsicles.
Using a rubber spatula, transfer the chilled coconut “cream” left in the can to the chilled bowl. Beat with an electric mixer until thick, cream and fluffy. Beat in 1⁄4 teaspoon pure vanilla extract, then confectioners’ sugar, 1 tablespoon at a time, to taste. Do not overbeat.
 
If preparing the coconut cream in advance, remove it from the fridge 1 hour before serving because it will harden a bit when refrigerated. 

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