Raspberry Sherbet Wreath
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 1⁄2 cup white chocolate chips
- 1⁄4 teaspoon shortening
- 10 -12 small lemon leaves
- 3 pints raspberry sherbet
- 1⁄2 cup fresh raspberry
directions
- In a microwave or heavy saucepan, melt chips and shortening; stir until smooth.
- With a small new paint brush, brush white chocolate in a thin layer on the underside of each leaf.
- Refrigerate until set, about 10 minutes.
- Apply a second layer of white chocolate; chill for at least 15 minutes or overnight.
- Gently peel leaf from chocolate.
- For wreath, chill a 14-in. to 16-in. round serving platter in the freezer for at least 15 minutes.
- Working quickly, scoop 1-1/2-in. balls of sherbet and arrange in a ring on the platter.
- Make another ring of sherbet scoops inside the first ring.
- Arrange a third ring on top of the other rings. If sherbet begins to melt, return platter to the freezer for 5 minutes.
- Garnish with white chocolate leaves and raspberries.
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RECIPE SUBMITTED BY
I live in Illinois with my husband and we both love to try new things. He's definitely a better cook than I am, but I try to keep up. We have three dogs but no kids as of yet. Maybe in the next year or two we will start thinking about children but for now we are enjoying our time together. I love making up drinks and desserts and i'm not too bad at baking.