Raspberry Sherbet Served on Tuiles
Jan-2009 Daring Baker's Challenge
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
This was a great challenge. I had fun playing with all sorts of shapes. My favourite way to prepare these cookies was turning them into bowls. I chose to fill these yummy bowls with a gorgeous raspbery sherbet (recipe below). Thank you Karen and Zorra for a great challenge.
Recipe taken from “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck
Makes: 16 small/4 large cups
1/4 cup softened butter (not melted but soft)
1/2 cup sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 tablespoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
1. Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
2. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it.
3. Preheat oven to 350F. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the circle. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
4. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on circle. (My chocolate batter was a little thicker than the batter so it left a raised pattern on the tuile. I love the effect.)
5. Bake tuiles in a preheated oven for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. Shape immediately after baking using for instance a rolling pin, a broom handle, cups or cones.
Adapted from The Perfect Scoop by David Lebovitz
4 cups frozen raspberries
2 cups whole milk
1 cup sugar
2 teaspoons lemon juice
1. Put the raspberries in a blender or food processor, along with the milk and sugar. Puree until smooth, then strain the mixture to remove the seeds. Stir in the lemon juice.
2. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. If it is too soft, transfer to the freezer until it hardens.