Photo: Nigel Cox; Styling: Tiziana Agnello
Hands-on Time
31 Mins
Total Time
4 Hours 21 Mins
Yield
Serves 6 (serving size: 1 filled tuile)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Sue0601's Review

Sue0601
July 15, 2013
I did not make the tuiles, only the sherbet and it's very good. I'm surprised there is only 1/4 cup of cream in this. I got five 1/2 cup servings.

Susan37's Review

jmeleeS
December 25, 2012
This was way too tart for me and my family. In addition, the heavy cream, while not a large amount, left a fatty film behind.

jmeleeS's Review

Susan37
December 10, 2012
Alright, I cheated and didn't make the cups since that seems like an exorbant amount of effort for something that doesn't "keep" well. I think I would just buy cups at the store and dip in chocolate if I wanted to serve to guests. However, I did make the sherbet and it was fantastic! Admittedly, the base only filled up 1/2 of my ice cream maker so the recipe only really makes half a pint of sherbet. Otherwise, the tartness of this dish is fantastic and I plan on making fresh raspberry sauce (C.L.'s no bake version) topped with a smudge of whipped cream as a wonderful holiday treat on this sherbet. Would definitely make again - total time (minus the "hands off" chill time in the freezer & in the maker) was a whopping 10 minutes. Can't beat that for holiday sherbet cheer - enjoy!