Julia Child’s recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
I want to share one of Julia Child’s quotes with you all. It’s one of my favourites. I believe in it wholeheartedly. But then again I believe in everything Julia had to say about cooking and eating.
“Everything in moderation… including moderation.” – quote by Julia Child
I try to follow this rule every day of my life.
Another personal favourite is this lovely gem, and trust me I follow this one to the letter.
“The only time to eat diet food is while you’re waiting for the steak to cook.” – quote by Julia Child
Now you see why I loved this woman to bits. Another reason I loved her so much is that my mom was a fan of hers. So I grew up knowing who Julia was. We would watch her on t.v. and my mom would try to cook something Julia made. My mom was not a great cook, she excelled at a few dishes but for the most part she just was not a fabulous cook. We would always laugh when something fell apart. Julia had that I don’t give a hoot how it looks attitude so we always knew it would be okay as long as it tasted wonderful. If it was a Julia Child recipe it was bound to taste great no matter what it looked like. I decided to use my mom’s good dishes to showcase Julia’s recipe. It seemed fitting today.
So as we celebrate Julia Child’s 100th Birthday I am reminded of what she taught us all about cooking. To be fearless, to make it an adventure and to have fun doing it. And above all else if you’re afraid of butter, use cream. Another favourite quote by Julia Child. This woman knew how to live and live well. You were my hero, Julia. Any woman who thinks all woman should own a blowtorch is a woman after my own heart. You are missed and you are remembered Miss Julia. And above all else your spirit lives on in so many other wonderful cooks out there whose lives you have touched with your wit and kind nature.
For this week’s special occasion I decided to make Julia’s Strawberry Sherbert in Cooky Cups. I rarely follow recipes to the letter but in homage to my hero I followed it precisely. It turned out wonderfully and I could not be pleased with the taste. The cookies are a little tricky to make, it takes a bit of finesse to form little cups. Just work quickly but carefully. I used the flat end of a honey dipper to help push the middle part into the cups. I only broke one so I think it worked really well. I used little glass dishes that I had as teacups are a bit hard to find in my house. Well, clean ones anyway. Sorry Julia. It was the only thing I changed about this recipe. Sometimes a gal has to improvise with what she has on hand.
Strawberry Sherbert in Cooky Cups
For the Strawberry Sherbert:
- 2 quarts fresh strawberries washed and hulled
- 1 1/2 cups superfine sugar
- 1/4 cup lemon juice
- 2 egg whites
- Optional: 1 cup heavy cream I used this
For the Cooky Cups:
- 1/2 stick of butter softened
- 1/3 cup granulated sugar
- 1 lemon rind grated or zested
- 1/4 cup egg whites I used the whites from 2 large eggs and it added up to 1/4 cup
- 1/3 cup AP flour leveled
For the Strawberry Sherbert:
- Hull and wash your berries properly.
- 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.
- Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
- Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
- Now slowly add in the strawberry puree to the egg whites. Beat until combined.
- Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
- 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.
- You will serve this in the cooky cups later.
For the Cooky Cups:
- Preheat your oven to 425 degrees.
- 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.
- Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
- 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.
- 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.
- 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.
- Leave those cookies to cool a bit while you make your next two.
- Repeat until you've used all your dough.
- 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:
- Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
- Place a cookie cup on a plate.
- Scoop sherbert into the cup.
- Garnish with a fresh strawberry.
- Serve with a big old Julia Child smile!
I hope you enjoyed this one. It is a remarkable recipe. I was a bit nervous about the sherbert but it’s absolutely divine. I think it would taste amazing with any summer fruit. This is a must try folks.
I mean honestly who could resist this gorgeous, creamy, melting sherbert? Not me. I could barely hold myself back long enough to snap a few photos. I may have gotten strawberry stickiness all over my camera. Don’t tell hubs. He still thinks I’m being super careful with the new toy. But unless he wants to hire me a photo assistant a girls gotta do what a girls gotta do.
Please stop by the other #SundaySupper participants this week and show them some love. This movement is such a wonderful thing to be involved in. A special thanks to Isabel from Family Foodie who runs the Sunday Supper group. Also a huge thank you to our host this week, the lovely and talented Samantha from The Little Ferraro Kitchen. Thanks for being awesome ladies! xx
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