Posted by Colby Jackson on 7/21/2014 to
Now Ya Cookin'
One of life's greatest joys is introducing a new generation to your love of the kitchen. Long before they're old enough to bake, they can conquer worlds more impressive than the toaster. Preparation of this dessert requires under-age assistance and is greatly enhanced by the use of cooking gloves.
Serves: 10 to 12 Difficulty level: 1 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes
INGREDIENTS: 2 half gallons Strawberry Sherbet 1 half-gallon Lime Sherbet 1 lb bag of Chocolate Chips Green food coloring gel PROCEDURE:
- Place cake plate and 7 qt. round mixing bowl in your refrigerator to chill.
- Very slightly soften Lime Sherbet.
- Press Lime Sherbet to the sides of the mixing bowl. This can be done either by hand or by spatula, but it's extremely cold, and you'll be happier with a spoon and a warm cup of water to dip it so that it won't freeze. My observation has been that children don't care how cold it is. This is where the rubber gloves are useful. Try to apply this layer as smoothly and evenly as possible.
- Place bowl of Lime Sherbet in freezer.
- Very lightly soften Strawberry Sherbet.
- In an unchilled 5 qt. (or larger) mixing bowl, mix Strawberry Sherbet and Chocolate Chips.
- Remove Lime Sherbet "rind" from freezer.
- Spoon Strawberry Sherbet mix into the "rind". Smooth the top of dessert, and make certain that the Strawberry Sherbet isn't higher than the Lime Sherbet in the bowl.
- Return to freezer.
- Refreeze.
- Allow bowl to sit in tepid water for 10 to 15 seconds.
- Place chilled cake plate over the top of the bowl, serving side facing the bowl.
- Hold bowl and plate steadily together, and then flip to remove dessert.
- Use food coloring gel to make the stripes on your watermelon.
- Slice like a real watermelon.
- Allow child to take all the credit.
Enjoy, Chef Phil Chef's Thought: Most great chefs are born of time spent in the kitchen with someone who loves them.
