Mixed Berry Stacks with Champagne Sorbet
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 6 h. 5 min.
Ready in
Ingredients
for
4
- For Champagne Sorbet
- ½ cup sugar
- 1 cup water
- 6 Tbsps lemon juice (strained)
- ⅛ cup raspberry Brandy
- 2 tsps Rose water
- 2 cups Champagne
- For Vanilla Cookies
- 1 cup sifted flour
- 1 cup Almond flour
- ½ cup light corn syrup
- ½ cup packed brown sugar
- ½ cup butter (softened)
- 1 tsp vanilla extract
- For Berries and Cream
- 3 cups Raspberries
- 3 cups Blueberries
- 2 cups heavy cream
- 1 packet whipped cream stabilizer
- 2 Tbsps sugar
- 1 tsp Vanilla
- Raspberry sauce (for drizzling)
Preparation steps
1.
For Champagne Sorbet:
2.
In a small pan set over medium-high heat, simmer sugar and water until sugar dissolves. Remove from heat, stir in lemon juice; set aside to cool. Once cool, stir in the brandy, rose water and champagne. Transfer mixture to a metal bowl and freeze for at least 5 hours, stirring with a fork once per hour.
3.
For Vanilla Cookies:
4.
Preheat heat to 350º F / 180º C. Line a baking sheet with parchment paper.
5.
Mix flour and ground nuts together. In a heavy saucepan over medium heat, combine corn syrup, brown sugar and butter. Stirring constantly, bring mixture to a boil. Remove from heat.
6.
Gradually add flour and nut mixture, to the hot syrup, add vanilla and mix well. Drop by teaspoonfuls, 3 to 4-inches apart onto prepared baking sheet. Bake for 8 to 10 minutes. Cool on wire rack until cookies easily peel off the parchment.
7.
For Strawberries and Cream:
8.
Pick over berries (you may substitute berries of your choosing).
9.
In a chilled glass bowl, whip cream with cream stabilizer until stiff. Beat in sugar and vanilla.
10.
Spread a thin layer of whipped cream over a cookie, cover with berries, repeat with another layer, ending with a third cookie. Drizzle with raspberry sauce and serve immediately with sorbet.
