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
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.
Tangy-sweet with just a hint of Cayenne pepper heat, this side dish is the perfect accompaniment to roasted poultry.
Folks love the wonder of having their own personal Cornish hen. The fingerling potatoes make this dish an elegant and hearty meal.
