Food Network: Raspberry Sherbet with Raspberry Sauce

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Raspberry Sherbet with Raspberry Sauce
Recipe courtesy Jacques Pepin

Ingredients
2 pounds fresh raspberries, or 1 1/2 pounds frozen
unsweetened raspberries (2 packages, 3/4 pound each) and 1 1/2 cups fresh
raspberries
2 cups seedless red or black-raspberry preserves
2 tablespoons raspberry brandy
2 tablespoons lemon juice
1/2 cup water
Mint, edible flowers, or lemon peel, for decoration
Chantilly (sweetened whipped cream), as an accompaniment

Directions

Reserve 1 1/2 cups of the fresh berries to fill the
sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted
frozen berries in the bowl of a food processor with the preserves, and process
until liquefied, or push through a food mill fitted with the fine screen. Strain
through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of
raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to
this sauce. Refrigerate until serving time. Add the lemon juice and water to the
remaining 2 cups to be used for the sherbet, and freeze, covered with plastic
wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too
hard.
Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of
a food processor. Emulsify in several batches or all together until the sherbet
becomes creamy and lighter in color. It should not be processed much more than 30
seconds; by then, it will have liquefied a little. Return the puree to the

stainless-steel bowl, cover, and put back in the freezer for a few hours.
To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and
spoon a sizable scoop of sherbet inside each.
With a spoon, press on the center of each scoop to hollow it out, and push the
sherbet up around the sides of the cup to create a "nest" in the center. Fold the
plastic-wrap edges over the sherbet, and place in the freezer for a few hours,
until hard. (This can be done several days ahead).
To serve: Remove the frozen sherbet receptacles from the freezer, and pull back
the plastic wrap to expose the center. Fill each with about 1/4 cup fresh
raspberries.
Invert the sherbet cups carefully in the center of six dessert plates, and remove
the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon
peel, mint, or edible flowers, and serve.