Half-Baked by Liz Baking, Nail Art, Organizing, & Other Fun Things

Strawberry Sorbet Cupcakes

June 30, 2014 / by Liz

Main - Strawberry Sorbet Cupcakes

Last week, when my parents and aunt and uncle came over for supper, I made these little strawberry sorbet “cupcakes” for dessert. Yummy and sweet, but not too terrible for you! Here’s how I made them…

For the sorbet portion, I used a modified version of this recipe .

INGREDIENTS

2 pounds fresh strawberries
1 tablespoon stevia (or you could use 1/2 cup sugar)
pinch of salt
1 tablespoon cornstarch
1 tablespoon water
3/8 cup lemon juice

DIRECTIONS

Puree your strawberries in a food processor in two batches. Add the puree, stevia, and salt to a medium sauce pan, and heat over medium heat until simmering.

1 - Strawberries

2 - Puree

Combine the cornstarch and water. Add to the strawberry mixture, and stir for one minute more. Remove from heat, and stir in the lemon juice.

Refrigerate for at least 2 hours, or until cold.

Add to the bowl of an ice cream maker and churn for 12 to 15 minutes, until frothy. Freeze for at least an hour before serving.

7 - Ice Cream Maker Before

8 - Ice Cream Maker After

While the sorbet is chilling, make the chocolate shells and whipped cream.

For the shells, melt down 200 grams of dark chocolate in the microwave (50% power at 30 second intervals, stirring after each interval).

Add a teaspoon of chocolate to the bottom of tinfoil-lined baking cups, then refrigerate for a minute or so.

3 - Chocolate Shell Bottoms

Using a small paint brush, brush the chocolate up the sides of the cup, and refrigerate again for a minute or so. You’ll have to paint the sides at least three times to get the chocolate thick enough.

4 - Paint Sides

Once the chocolate is fully set up, remove the baking cups.

6 - Finished Chocolate Shell

For the whipped cream, combine 1 cup of whipping cream, 1 teaspoon vanilla, and 1 tablespoon stevia, and whisk on medium-high speed until soft peaks form.

5 - Whipped Cream

Then, assemble! Place a scoop of sorbet in each chocolate shell, top with whipped cream, and add sprinkles if desired. Serve immediately. Makes 8 “cupcakes”.

Final - Strawberry Sorbet Cupcakes

Om nom nom.

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