Receta Almond Tuile Cups With Raspberry Sorbet
| Raciónes: 12 |
Ingredientes
|
|
Direcciones
- For the Almond Tuile C.: Preheat oven to 350 degree and line a large baking sheet with parchment paper and set aside.
- Invert 12 ramekins or possibly tea c. on the counter. In a bowl whisk together the flour, sugar and salt. Whisk in the whites, butter, and almond extract till well combined. Let the batter sit at room temperature for 45 min.
- Drop rounded Tbsp. of batter about 6 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 5-inch rounds. Sprinkle each round with sliced almonds and bake in middle of oven till golden brown, about 5 to 8 min.
- With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a ramekin to create a c. shape. (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften.) Cold the tuiles completely on the ramekins, then gently lift off and transfer to a platter till ready to use.
- For the Raspberry Sorbet: To make a simple syrup, in a heavy saucepan combine the sugar and water and bring to a boil. Reduce the heat and simmer, stirring till the sugar is dissolved, 6 to 8 min. Remove from the heat and cold. Store in an airtight container in the refrigerator till completely chilled, about 3 hrs.
- Measure 3 c. of the syrup, saving the rest for another use. Divide the 3 c. of syrup, raspberries, and lemon juice into 2 equal portions. In a food processor process each batch on high speed till smooth. Strain the mix through a fine-mesh strainer into a clean bowl and refrigeratein the refrigerator for at least 2 hrs.
- Pour the raspberry mix into an ice cream machine and churn according to the manufacturer's directions. Put the sorbet into a plastic container and store in the freezer till needed. (Makes 1 qt)
- This recipe yields 12 servings.