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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 31 Minutes
Total: 4 Hours, 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 9.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 2.4g
  • Carbohydrate: 54g
  • Fiber: 2.9g
  • Cholesterol: 20mg
  • Iron: 0.5mg
  • Sodium: 116mg
  • Calcium: 34mg

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. 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. 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. 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. 4. Preheat oven to 350°.
  5. 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. 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. 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.
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