Raspberry Sorbet And Cream Recipe
pepita streusel, strawberries and blueberries
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Ingredients
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Raspberry Sorbet
Pepita Streusel
To Serve
Method
Raspberry Sorbet
- 1
Prepare the Raspberry Mixture
In a blender or food processor, combine the raspberries, granulated sugar, lemon juice, and water. Blend until smooth.
- 2
Strain the Mixture
If desired, strain the mixture through a fine mesh sieve to remove seeds for a smoother texture.
- 3
Chill and Freeze
Pour the raspberry mixture into a shallow container and freeze it for about 4-6 hours, or until solid. Stir every 30 minutes for the first 2 hours to ensure an even texture.
Pepita Streusel
- 4
Prepare the Streusel Mixture
Preheat your oven to 180°C (350°F). In a bowl, mix the pumpkin seeds, all-purpose flour, brown sugar, melted butter, and cinnamon until crumbly.
- 5
Bake the Streusel
Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until golden brown, stirring halfway through.
- 6
Cool the Streusel
Remove from the oven and let it cool completely. It will become crisp as it cools.
To Serve
- 7
Prepare the Cream
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- 8
Assemble the Dessert
Scoop the raspberry sorbet into serving bowls. Top with sliced strawberries, blueberries, and a generous sprinkle of pepita streusel. Add a dollop of whipped cream on top.
- 9
Serve Immediately
Serve the dessert immediately for the best texture and flavor.
