"Real fruit sherbet is made of fruit puree and sugar, with no egg, milk, or cream; it is called sorbet in French and sorbetto in Italian. Containers of store-bought sherbet or ice cream at the market start to soften on the outside before I can get them home. I unmold them and cut them into portions, which I wrap individually in plastic bags for storage in the freezer, so I can retrieve them one at a time when needed.
"For this dish, I transfer the portions from the freezer to the refrigerator to soften a little while we eat the main course. Then I top them with berries and wine at the last moment." --Jacques Pépin
Recipe: Wine-Sherbet Finale
- 1 pint raspberry sherbet
- 1 cup raspberries
- 1 cup blueberries
- 1 cup fruity dry red wine, such as Merlot
- 1 tablespoon honey
- Pound cake or cookies (optional)
- Remove the frozen sherbet from its container and cut it into 4 individual portions. Drop each portion on a square of plastic wrap and form into a ball, and return to the freezer.
- Forty-five minutes to 1 hour before serving, transfer the sherbet portions to the refrigerator.
- At serving time, unwrap the portions and place each in a stemmed wineglass or glass dessert dish. Spoon the berries over and around the sherbet. Mix the honey with the wine and divide among the glasses. Serve, if desired, with pound cake or cookies.
Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.