by Karin Calloway
When planning a dinner party, it’s easy to get carried away. Individual pick-up hors d’oeuvres, a special salad and a labor-intensive entrée with sides can overwhelm even the most avid entertainer and cook. So, when asked for advice on entertaining, I always recommend focusing on one or two spectacular, labor-intensive dishes, then rounding out the menu with simpler dishes.
Dolce de Leche Freezes are an easy, elegant dessert to follow your most special of meals. Though the recipe calls for just four ingredients and a simple blender sauce, your guests will be impressed by the Freezes’ rich flavor and beautiful presentation. And, these frozen desserts must be prepared ahead, taking some of the heat off of the cook the day of the big event.
The pretty plate presentation is made simple by freezing the caramel cream in six 9-ounce wax-coated paper drinking cups. The desserts also can be frozen in 8-ounce ramekins. Just drizzle some of the sauce over each Freeze, rather than drizzling it onto a dinner plate.
Place defrosted strawberries with syrup and Chambord, if desired, in a blender and puree. Store in a plastic container with a tight fitting lid and refrigerate.
To serve, tear paper cups away from each Freeze and place on a dinner plate. Drizzle the plate with some of the sauce and garnish with some fresh raspberries.
Makes 6 servings.
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