TROPICAL WATERMELON SORBET
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
- Spoon into glasses or small bowls and serve.
Nutrition Facts : Calories 96 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Protein 0 grams, Sugar 19 grams
TROPICAL SORBET
A yummy mix of fruits including star fruit that will blow your mind!
Provided by Angel_1988
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h20m
Yield 4
Number Of Ingredients 9
Steps:
- Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth.
- Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 250 calories, Carbohydrate 64.4 g, Fat 0.4 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 30.4 mg, Sugar 58.4 g
EXOTIC PANNA COTTA WITH TROPICAL SORBET
Provided by Food Network
Categories dessert
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
- Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.
- In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.
- Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.
TROPICAL SORBET TERRINE
Chill out with the coolest treats, like this tropical sorbet terrine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7m
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
- Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
- Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
- To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.
Nutrition Facts : Calories 169 g, Fat 4 g, Fiber 1 g
TROPICAL-SORBET-AND-MERINGUE STACK CAKE
This colorful frosty dessert calls for layers of homemade meringue and store-bought tropical fruit sorbet. On top is frozen whipped cream-a cool cloud that instantly melts in your mouth.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 6h45m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F, with racks in upper and lower thirds. Stir together sugar and cornstarch. In the bowl of a mixer fitted with the whisk attachment, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 8 to 10 minutes.
- Draw two 5-by-10-inch rectangles on a sheet of parchment, spaced at least 2 inches apart. Turn parchment upside-down on a baking sheet and adhere corners with masking tape or tiny dollops of meringue. Repeat with another sheet of parchment and baking sheet, so you have 4 rectangles total. Divide meringue evenly among rectangles; spread to edges with an offset spatula.
- Bake until meringues are crisp and dry on outsides, but not developing any color, about 1 hour. Turn oven off (do not open door); let cool and continue drying in oven at least 2 hours and up to 1 day.
- Temper sorbets in refrigerator until softened but not melting, about 15 minutes. Transfer one meringue layer to a freezer-safe plate or tray. Gently spread one pint of sorbet evenly to edges of meringue. Repeat with remaining meringue and sorbet layers, topping with last meringue layer. Freeze until firm, at least 3 hours or, wrapped in plastic, up to 2 days.
- Beat cream to soft peaks on medium-high speed. Spread over top of cake; sprinkle with berries, coconut, and seeds. Slice and serve immediately, or cover with plastic wrap and return to freezer until ready to serve, up to 4 hours.
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