Real Simple APRIL 2008
In a medium bowl, whip the cream and sugar until soft peaks form; set aside.
Using your hands, gently break the cookies into pieces over a second medium bowl.
Scoop the sorbet into individual dishes. Spoon the whipped cream over each and sprinkle 1 to 2 tablespoons of the crumbled cookies over the tops.
Stress-Less Tip: Nothing is faster than dessert from the freezer. Used as a topping, light, airy meringues melt in your mouth and provide a delicious play on texture when served with smooth, cool sorbet.
Go to Full Version of