Rating: 3 stars
3 Ratings
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  • 1 star values: 1

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.

Recipe by Cooking Light November 2012


Credit: Nigel Cox; Styling: Tiziana Agnello

Recipe Summary

31 mins
4 hrs 21 mins
Serves 6 (serving size: 1 filled tuile)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

307 calories; fat 9.8g; saturated fat 4.7g; mono fat 3.5g; poly fat 1g; protein 2.4g; carbohydrates 54g; fiber 2.9g; cholesterol 20mg; iron 0.5mg; sodium 116mg; calcium 34mg.