Today was a bit busy! A few errands in the morning and gift wrapping and the last bunch of cards and packages made it to the post office. Our school girls had “evening school” which is a tradition at their school on the day they have their Christmas program. They also have a bake sale and a café to raise funds for field trips and school equipment. Parents are welcomed to bake and I had promised to do so. Our little snowflake princess just happens to be so quick! I had cookies cooling on racks when one of the girls came and informed that she had taken a stack of cookies and had taken one bite out of each! Back to baking! Fortunately I hadn’t used up all of the dough, so round two was quite quick!
After getting the cookies made and packaged and girls sent to school (we joined them later in the evening) I had a few minutes of down time since the rest of the bunch entertained themselves. I decided to make our holiday dessert which is so easy that it only takes a few minutes if you have all the ingredients on hand. The freezer does the rest of the work and they are ready to go when the holidays arrive. These would also be perfect for a holiday party. In Finnish they are called jäädyke and the closest word to it that I could find is sorbet. But sorbet does not quite describe them accurately. These individual jäädyke desserts which I made with gingerbread and lingonberries, (may substituted with another type of tart berry) work well after a heavy meal because they are intended to be fairly small in size.
Joulujäädyke or Christmas sorbet, serves 10
0,5 l/generous 2 cups heavy cream
350 g/12.3 oz Turkish or Greek yoghurt
5 gingerbread cookies, crushed (If your cookies are very thin, you may want to use 7 cookies)
150 g/5.3 oz lingonberries or other tart berries(preferably frozen)
0.8 dl/ 1/3 c sugar
Crush the gingerbread and set aside. Place the berries and sugar into a bowl. Using a wand mixer or food processor pulse a few times so that they are partially crushed. Whip the cream. Fold in the yoghurt and divide mixture by placing half into another bowl. Fold the gingerbread crumbs into 1/2 of the cream-yoghurt mixture. Add sugar to achieve the preferred sweetness.
Into the other half, fold in the lingonberries.
Fill each paper cup with a large spoonful of gingerbread mixture and with an equal amount of the lingonberry mixture. My paper cups were about two-thirds full.
Place filled cups into the freezer. Take out of the freezer about 20-30 minutes before serving. Run the cups upside down quickly under hot water and press the bottom of the cup to release the sorbet. Drizzle with caramel sauce. (caramel recipe here) Enjoy!