Tea Biscuit and Sorbet Tower
Contributed by: Quick & Kosher, JAMIE GELLER
This recipe came via my Aunt Judi, via my cousin Adina, via her neighbor Tamar. Delicious in the summer or year-round, it's perfect as a dessert after a heavy feast or as a finisher to the meal leading into the Yom Kippur fast.
Prep: 8 min
Cook: -
Chill: 4 hrs
Total: 4 hrs, 8 min
Yield: 6 servings
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Ingredients:
-
2 (4.2-ounce) packages of tea biscuits
3 pints sorbet in 3 different colors (such as raspberry, mango and coconut), softened
Strawberry sauce (optional)
Preparation:
- Place layer of tea biscuits in bottom of an 8-inch square baking pan. Spread 1 pint of sorbet over biscuits, to cover completely.
- Alternate layers of biscuits and sorbet, ending with sorbet.
- Freeze for at least 4 hours or overnight.
- Drizzle with berry sauce over top or around the tower on the plate before serving, if desired.
Tips:
For a Fourth of July picnic, you might construct a red(raspberry or strawberry), white (coconut) and blue (blueberry) sorbet tower.
Honey and citrus flavors provide contrast to the North African-inspired spicing in this tasty turkey dish.
Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple, yet elegant, dish. Serve with a nutty-tasting bulgur pilaf for a delightful meal.
