Prepare the Sorbet
Puree together strawberries, juices, and sugar. Divide evenly between 20 mini trifle dishes and freeze completely.
Directions
Make the Ice Cream
Beat pareve whipping cream until stiff and set aside.
In a separate bowl, beat eggs on high for 10 minutes. Slowly add sugars. Fold in whipping cream.
Divide ice cream among the trifle dishes and spread evenly over the sorbet layer. Return to the freezer for two to three hours.
Prepare the Ganache
Place the chopped chocolate in a small bowl. Heat the pareve whipping cream until it bubbles. (Do not bring to a boil.)
Pour the hot whipping cream over the chocolate. Whisk until it reaches a smooth consistency and has a shiny appearance.
Place one tablespoon ganache on top of the ice cream layer in each dish. Spread evenly and return to freezer.
Credits
Notes:
This dessert can also be prepared in a 9x13-inch pan.
Description:
Photography: Daniel Lailah.
Food Styling: Amit Farber.
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I am wondering, can I use store bought vanilla ice cream or would that be too hard for this recipe?
It would definitely make the dessert a little different but flavor-wise you could. My only concern may be that you need to let it defrost a little before and I'm not sure if the strawberry layer would defrost as quickly as the ice cream layer.
Perfect dessert! This recipe checks all the boxes- refreshing, rich (for all the chocolate lovers), beautiful presentation, and fairly easy. It’s my go-to almost every yom tov season
Yum but too big Was waiting to make these and finally had time in the holidays! Yummy combo but would next time make half the size- 40 smaller ones. I find no one wants a massive dessert at the end of a big shabbos meal...
Great idea, thanks for sharing! We are so happy that you enjoyed this recipe!
Individual ice cream Is it ok to put ganache in the silicone mould? They come out easily?
I think it should be fine!
Vanilla strawberry ice cream Can I make them in silicone mounds and assemble it the other way round, start with the ganache then whip mixture and top it with sorbet?
Definitely sounds like a great idea!