Cranberry Sherbet in Tuile Cups

Name: Cranberry Sherbet in Tuile Cups
Prep time: 4 h 21 min
Cook time: 4 h 21 min
Total time: 4 h 21 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 1 Tbsp canola oil; 1 Tbsp Chambord (raspberry-flavored liqueur); 3 Tbsps light-colored corn syrup; 1 Tbsp cornstarch; 340 grams package fresh cranberries; 1 large egg white, lightly beaten; 6 Tbsps all-purpose flour; 59 milliliters heavy whipping cream; 2 teaspoons fresh lime juice; 3 Tbsps 2% reduced-fat milk; 1 teaspoon grated orange rind; 0 teaspoons salt; 1 Dash salt; 28 grams semisweet or white chocolate, finely chopped; 79 milliliters sugar; 2 Tbsps sparkling sugar; 6 Tbsps sugar; 0 teaspoons vanilla extract; 355 milliliters water

Cranberry Sherbet in Tuile Cups might be just the dessert you are searching for. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 2g of protein, and 10g of fat. From preparation to the plate, this recipe takes roughly 4 hours and 21 minutes. Head to the store and pick up butter, cranberries, water, and a few other things to make it today.

Instructions

To prepare sherbet, combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves.

Ingredients you will need

Sherbet

Sugar

Equipment you will use

Sauce Pan

Remove from heat.

Place pan in a large ice-filled bowl for 15 minutes or until mixture chills, stirring occasionally.

Ingredients you will need

Ice

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Cranberries

Liqueur

Juice

Sugar

Equipment you will use

Food Processor

Blender

Sieve

Bowl

Add cream to cranberry mixture in bowl; stir well.

Ingredients you will need

Cranberries

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Sherbet

Cream

Ice

Preheat oven to 35

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Oven

To prepare tuiles, combine 6 tablespoons sugar and next 4 ingredients (through dash of salt) in a bowl, stirring with a whisk.

Ingredients you will need

Sugar

Salt

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Whisk

Bowl

Add 3 tablespoons milk, vanilla, and egg white; stir until smooth.

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Egg Whites

Vanilla

Milk

Add oil and butter, stirring until well combined.

Ingredients you will need

Butter

Cooking Oil

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.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Juice

Equipment you will use

Baking Sheet

Oven

Spatula

Place the chocolate in a microwave-safe bowl, and microwave at HIGH 1 minute or until chocolate almost melts, stirring until smooth.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

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.

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Chocolate

Sugar

Equipment you will use

Bowl

Let stand for 5 minutes or until firm. Spoon 1/2 cup sherbet into each tuile.

Ingredients you will need

Sherbet

Serve immediately.