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.