Cranberry Sherbet in Tuile Cups

Photo: Nigel Cox; Styling: Tiziana Agnello
Work quickly as you remove tuiles from the baking sheet so they'll mold easily into a cup. Although you can make the sherbet up to a day ahead, the tuiles don't keep well--make them a few hours ahead, garnish, and then store in an airtight container.

Yield:

Serves 6 (serving size: 1 filled tuile)

Recipe from

Recipe Time

Hands-on: 31 Minutes
Total: 4 Hours, 21 Minutes

Nutritional Information

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

Ingredients

Sherbet:
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
Tuiles:
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

Preparation

1. 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.

2. 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.

3. 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.

4. Preheat oven to 350°.

5. 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.

6. 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.

7. 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.

Note:

Deb Wise,

November 2012