Strawberry Sherbert in Cooky Cups #cookforjulia #sundaysupper
Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
Recipe type: Dessert, Cookie, Ice Cream
Serves: 8
For the Strawberry Sherbert:
  • 2 quarts fresh strawberries, washed and hulled
  • 1½ cups superfine sugar
  • ¼ cup lemon juice
  • 2 egg whites
  • Optional: 1 cup heavy cream ( I used this)
For the Cooky Cups:
  • ½ stick of butter, softened
  • ⅓ cup granulated sugar
  • 1 lemon rind grated or zested
  • ¼ cup egg whites (I used the whites from 2 large eggs and it added up to ¼ cup)
  • ⅓ cup AP flour, leveled
For the Strawberry Sherbert:
  1. Hull and wash your berries properly.
  2. Julia recommends to puree through a food mill or sieve, I just popped my strawberries in the blender. Sieve into a bowl after you're done blending it.
  3. Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
  4. Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
  5. Now slowly add in the strawberry puree to the egg whites. Beat until combined.
  6. Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
  7. Remove from freezer and transfer into a mixing bowl. Add the heavy cream and whip until well combined. Pour back into a clean, shallow container and stick back in the freezer for about 3 to 4 hours.
  8. You will serve this in the cooky cups later.
For the Cooky Cups:
  1. Preheat your oven to 425 degrees.
  2. Line two cookie sheets with parchment you've cut into 6 to 7 inch squares. You need to only do 2 cookies at a time in order to shape them properly so only use 2 pieces of parchment per cookie sheet to start.
  3. Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
  4. Beat your butter, sugar and lemon rind in stand mixer, or bowl using a hand mixer. Once its pale and fluffy you can add in the egg whites. Mix just enough to blend. Now put your flour in a sifter and sift it over top of the bowl. Stir in lightly.
  5. Now you can scoop out 1 tablespoon of batter and place it on the cookie sheet. Add another scoop on the other parchment. Pop in your oven for about 5 minutes.
  6. Remove sheet from oven and gently lift parchment and centre it over the cup you are using to form the cooky cups. Gently and carefully press it into the cup. I used a honey dipper to get it into place.
  7. Leave those cookies to cool a bit while you make your next two.
  8. Repeat until you've used all your dough.
  9. Let cookies cool in cups for a few minutes each then place them on a baking rack so they don't get condensation on the bottom.
Putting it together:
  1. Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
  2. Place a cookie cup on a plate.
  3. Scoop sherbert into the cup.
  4. Garnish with a fresh strawberry.
  5. Serve with a big old Julia Child smile!
For the sherbert: The shallower the pan you freeze it in the less time it takes to freeze. I would recommend using the cream, otherwise the mixture has a weird texture. This would be fabulous in other fruity flavours. For the Cooky Cups: Work quickly. Only do 2 cookies at a time. Parchment will make the job way easier. Handle the cookies carefully. Don't stress if you break one. Broken cookies don't have calories. *giggles*
Recipe by Cravings of a Lunatic at