- 1 1/2 cups water
- 1/3 cup sugar
- 3 tablespoons light-colored corn syrup
- 1/8 teaspoon salt
- 1 (12-ounce) package fresh cranberries
- 1 tablespoon Chambord (raspberry-flavored liqueur)
- 2 teaspoons fresh lime juice
- 1/4 cup heavy whipping cream
- 6 tablespoons sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon grated orange rind
- Dash of salt
- 3 tablespoons 2% reduced-fat milk
- 1/4 teaspoon vanilla extract
- 1 large egg white, lightly beaten
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- Baking spray with flour (such as Baker's Joy)
- 1 ounce semisweet or white chocolate, finely chopped
- 2 tablespoons sparkling sugar
- calories 307
- fat 9.8 g
- satfat 4.7 g
- monofat 3.5 g
- polyfat 1 g
- protein 2.4 g
- carbohydrate 54 g
- fiber 2.9 g
- cholesterol 20 mg
- iron 0.5 mg
- sodium 116 mg
- calcium 34 mg
How to Make It
To prepare sherbet, combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat. Place pan in a large ice-filled bowl for 15 minutes or until mixture chills, stirring occasionally.
Place sugar mixture, cranberries, liqueur, and juice in a food processor or blender; process until smooth. Press cranberry mixture through a fine sieve over a bowl; discard solids. Add cream to cranberry mixture in bowl; stir well.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze at least 3 hours or until firm.
Preheat oven to 350°.
To prepare tuiles, combine 6 tablespoons sugar and next 4 ingredients (through dash of salt) in a bowl, stirring with a whisk. Add 3 tablespoons milk, vanilla, and egg white; stir until smooth. Add oil and butter, stirring until well combined.
Coat a baking sheet with baking spray. Using your finger, draw 3 (6-inch) circles about 5 inches apart on baking sheet. Spoon 2 tablespoons batter onto each circle, spreading to edges of circles using the back of a spoon. Bake at 350° for 15 minutes or until browned. Loosen edges of tuiles with a spatula; remove from baking sheet. Working quickly, gently shape each tuile over a 4-inch-tall spice jar or small juice glass to form a shallow scalloped cup; cool completely. (Tuiles are delicate and should be handled carefully when shaped.) Repeat procedure with remaining batter.
Place the chocolate in a microwave-safe bowl, and microwave at HIGH 1 minute or until chocolate almost melts, stirring until smooth. Place sparkling sugar in a shallow bowl. Gently coat edges of tuiles with melted chocolate using a small brush, and sprinkle chocolate with sparkling sugar. Let stand for 5 minutes or until firm. Spoon 1/2 cup sherbet into each tuile. Serve immediately.