Raspberry Sorbet Pie With Chocolate Whipped Cream Recipe
Ingredients
| Canola oil | 3 Tablespoon (For the Pie Shell:) | |
| Graham crackers | 1 (For the Pie Shell:) | |
| Egg white | 1 (For the Pie Shell:) | |
| Frozen strawberries | 1 Cup (16 tbs), thawed (For the Sorbet Filling:) | |
| Blackberries | 1 Cup (16 tbs) (For the Sorbet Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (For the Sorbet Filling:) | |
| Apple Juice | 1/2 Cup (16 tbs) (For the Sorbet Filling:) | |
| Heavy cream | 1/2 Cup (16 tbs) (For Chocolate Whipped Cream:) | |
| Confectioner’s sugar | 2 Tablespoon (For Chocolate Whipped Cream:) | |
| Unsweetened Chocolate Cocoa Powder - 1 tablespoon | ||
| Pure vanilla extract | 1/2 Teaspoon (For Chocolate Whipped Cream:) | |
| Fresh Strawberries - as required | ||
| Mint sprig | 8 (For the Garnish:) | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Take 8 small tart pans and grease them lightly with 1 tablespoon of oil.
MAKING
3) In a blender or food processor, process the graham crackers to a fine crumb-like consistency.
4) In a bowl, add oil, egg white and cracker crumbs. Mix well and pour evenly onto all the tart pans. Pack in the crumbs tight by pressing with a light hand.
5) Bake for 10 minutes. Let cool.
6) Meanwhile, in a blender add raspberries, blackberries, sugar and apple juice. Blend to get a smooth puree. Strain the puree to get rid of all the seeds.
7) Pour the puree evenly over the 8 pie shells. Freeze the pie shells for about 2 hours.
8) To make the chocolate whipped cream, whip the cream with an electric blender for about 3 minutes.
9) When the cream is thick and dense, add in sugar, cocoa powder and vanilla. Whip for about a minute to get a light and fluffy texture. Set aside covered.
SERVING
10) Place the Raspberry Sorbet Pies on the serving tray. Add a dollop of the chocolate Whipped Cream over each pie. Garnish with a strawberry and mint leaf.
1) Preheat the oven to 350°F.
2) Take 8 small tart pans and grease them lightly with 1 tablespoon of oil.
MAKING
3) In a blender or food processor, process the graham crackers to a fine crumb-like consistency.
4) In a bowl, add oil, egg white and cracker crumbs. Mix well and pour evenly onto all the tart pans. Pack in the crumbs tight by pressing with a light hand.
5) Bake for 10 minutes. Let cool.
6) Meanwhile, in a blender add raspberries, blackberries, sugar and apple juice. Blend to get a smooth puree. Strain the puree to get rid of all the seeds.
7) Pour the puree evenly over the 8 pie shells. Freeze the pie shells for about 2 hours.
8) To make the chocolate whipped cream, whip the cream with an electric blender for about 3 minutes.
9) When the cream is thick and dense, add in sugar, cocoa powder and vanilla. Whip for about a minute to get a light and fluffy texture. Set aside covered.
SERVING
10) Place the Raspberry Sorbet Pies on the serving tray. Add a dollop of the chocolate Whipped Cream over each pie. Garnish with a strawberry and mint leaf.
Chef
