Chef Jamie Gives You Dessert in 3-Minutes

CHEF JAMIE’S ULTIMATE
NO-COOK SUMMER DESSERT

HOW TO MAKE 3-MINUTE SORBET

This recipe requires only that you know how to push the button on your food processor. So, maybe it’s more of a brilliant, time-saving shortcut that impresses family and makes friends, rather than a technique!

While frozen fruit is convenient, and you can use it here if you’re in a pinch, I strongly recommend that you buy fresh, ripe seasonal fruit offerings (buy peaches, mangoes and pineapple now!) and freeze them yourself. It’s very easy; just cut the fruit into chunks and lay it on a silpat or parchment-lined cookie sheet, then freeze until solid (this is called IQF or individually quick frozen). Chef’s Note: the smaller you cut the fruit, the faster it freezes and the finer the final texture of your sorbet will be. Once the fruit is frozen, transfer it to a ziplock bag to store in the freezer and you’ll have individual chunks, at your disposal, ready to blend into sorbet at a moment’s notice.

For the super simple method, place the frozen fruit in the food processor. Add some yogurt, crème fraiche or mascarpone and some sugar. Turn the machine on and process until you get the consistency of sorbet (do not over-process or you will have a drinkable smoothie).

Try blending flavors, like Peach Blackberry or Cherry Vanilla (vanilla paste works great here!). And there’s no need to pull out the ice cream maker, remember to freeze the canister or pay $6 bucks for a pint. You can thank me later.

SUMMERTIME SHORTCUT PEACH SORBET
The texture of this sorbet is somewhere between soft-serve ice cream and dense, chewy traditional gelato. Depending on the sweetness of your peaches, you may want to add more sugar.

1 pound ripe peaches, peeled and pitted
1/4 cup sugar, or more, to taste
1/2 cup mascarpone, crème fraîche or yogurt

Dice the peaches. Arrange the peach pieces in a single layer on a baking sheet and freeze until solid, about 2 hours.

Place the frozen peach pieces in a food processor with the sugar and grind briefly. Add the mascarpone and pulse until the mixture is smooth.

Serves 4