CHERRY SHERBET IN TUILE BOWLS
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.
- Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until sherbet is the consistency of whipped cream and whisk leaves a trail, 3 to 4 hours.
- Meanwhile, put cherries, remaining 1/3 cup sugar, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.
- Gently fold cherry mixture into sherbet until just combined (juices should leave streaks). Cover surface of sherbet with parchment paper and freeze in bowl until set, 4 to 8 hours.
- If making a day ahead, transfer sherbet to an airtight container, and place a piece of parchment paper directly onto surface of sherbet. Cover tightly. Let stand at room temperature until slightly softened, about 5 minutes. Scoop sherbet into tuile bowls, and serve.
TUILE BOWLS
Steps:
- Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
TUILE BOWLS
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
CHERRY SHERBET IN TUILE BOWLS
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.
Yield Makes 1 quart; serves 6
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer the syrup immediately to a medium bowl. Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl. Let the syrup cool completely, stirring frequently.
- Whisk together the crème fraîche, heavy cream, milk, salt, and syrup in a large bowl. Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.
- Meanwhile, put the cherries, remaining 1/3 cup sugar, and lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes. Transfer to a medium bowl. Let the mixture stand at room temperature until it has cooled completely.
- Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks). Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.
- If making a day ahead, transfer the sherbet to an airtight container, and place a piece of parchment paper directly onto the surface of the sherbet. Cover tightly. Before serving, let stand at room temperature until slightly softened, about 5 minutes. Scoop the sherbet into tuile bowls, and serve.
- Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
TUILES
Categories Cookies Egg Dessert Bake Vegetarian House & Garden Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 15 tuiles
Number Of Ingredients 7
Steps:
- Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
- Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
- Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.
More about "tuile bowls recipes"
TUILE RECIPE (TUILE COOKIES, ICE CREAM BOWL/BASKETS) - PASTRY
SPICED BROWN BUTTER AND WALNUT TUILE CUPS RECIPE | BON APPéTIT
Web Oct 8, 2009 Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 …
From bonappetit.com
Servings 12Author Abigail Johnson Dodge
From bonappetit.com
Servings 12Author Abigail Johnson Dodge
20 GRAIN BOWL RECIPES FOR EASY MEAL PREP
Web 21 hours ago Sorghum, Quail Egg, Avocado, Kumato®, and Buffalo Mozzarella Bowl. View Recipe. "Sorghum grains are tossed with sriracha salt, vinegar, avocado oil, and …
From allrecipes.com
From allrecipes.com
MINT TUILES - BETTER HOMES & GARDENS
Web May 17, 2017 Set aside. In a small bowl combine melted butter, crème de menthe, and vanilla; set aside. Preheat oven to 375°F. In a large bowl beat egg whites with an electric …
From bhg.com
From bhg.com
SWEET CHILE GRAIN BOWL WITH TOFU RECIPE - NYT COOKING
Web 6 days ago Heat oven to 425 degrees. Line a baking sheet with parchment paper. Step 2. Cut the tofu into 1-inch-thick slabs. Cut each slab in half to make squares. Line a plate …
From cooking.nytimes.com
From cooking.nytimes.com
HOW TO MAKE TUILES - DELICIOUS. MAGAZINE
Web 1. Heat the oven to 190°C/ 170°C fan/gas 5. Line 2 baking sheets with non- stick baking paper and lightly oil a rolling pin. 2. Gently melt 60g butter in a small saucepan, then set …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
TUILES - PASTRY CHEF ONLINE
Web Instructions. Mix softened butter, salt and 10x and any addition you choose (no more than 1 tablespoon) together until creamy. Beat in egg whites until smooth, then mix in the flour. With an offset spatula, spread very thinly …
From pastrychefonline.com
From pastrychefonline.com
CRUNCHY CORAL TUILE RECIPE - FOODIEJUNK
Web Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper. In a mixing bowl, combine the powdered sugar and flour. Add the …
From foodiejunk.com
From foodiejunk.com
TUILE BOWLS | WIZARDRECIPES
Web Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one …
From wizardrecipes.com
From wizardrecipes.com
TUILES RECIPE - TALES FROM THE KITCHEN SHED
Web Jun 4, 2016 Place in the heated oven and bake for 7 to 8 minutes until the tuiles are just turning golden around the edges. Remove the baking tray from the oven and, working very quickly, lift each tuile off the baking tray …
From talesfromthekitchenshed.com
From talesfromthekitchenshed.com
TUILES - CHEF GAIL SOKOL
Web Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg whites and sugar on medium speed until foamy. On low speed, add the flour …
From chefgailsokol.com
From chefgailsokol.com
HOW TO MAKE TUILES - GREAT BRITISH CHEFS
Web Feb 18, 2016 1 Preheat the oven to 160°C/gas mark 3 2 Whisk together the flour, sugar and egg white 3 Drop a spoonful of the mixture onto a baking tray lined with a silicone …
From greatbritishchefs.com
From greatbritishchefs.com
CRISPY TUILE ROLLS (AKA WAFER ROLLS) - LIVING SWEET …
Web Oct 24, 2017 These crispy Tuile Rolls aka Wafer rolls or Barquillos are buttery, sweet and easy to make. Perfect to serve with ice cream and desserts. In a bowl, place the flour and confectioners sugar. Mix until …
From livingsweetmoments.com
From livingsweetmoments.com
TUILES RECIPE | KING ARTHUR BAKING
Web Preheat the oven to 400°F towards the end of the rest/chill time. Lay a clean sheet of parchment on a flat baking sheet. Scoop out 2 teaspoons of dough, spaced about 5" to 6" apart on the sheet. Make only 2 tuille at a time; …
From kingarthurbaking.com
From kingarthurbaking.com
IT'S TUILE TIME! - SAVING ROOM FOR DESSERT
Web Aug 30, 2012 Bake the tuiles until lightly browned, 8 - 10 minutes. Working quickly remove the tuile from the pan using a large wide metal spatula and lift the cookie over the inverted bowl. Drape a clean paper …
From savingdessert.com
From savingdessert.com
HOW TO MAKE CLASSIC TUILES: FRENCH TUILES RECIPE - MASTERCLASS
Web 2 days ago What Are Tuiles? A tuile (pronounced ‘tweel’) is a delicate wafer cookie with a satisfyingly crisp texture resulting from the high sugar and fat content of the batter. The …
From masterclass.com
From masterclass.com
HONEY TUILES RECIPE {EASY LACE COOKIES} - BY ANDREA …
Web May 16, 2021 Place the mold on a baking tray and spread the dough evenly with a spatula. Bake the cookies briefly in the oven and when they are hot you can fold them into all shapes (a great idea if you want to eat …
From byandreajanssen.com
From byandreajanssen.com
TUILE RECIPE- KITCHEN AND OTHER STORIES
Web Jan 10, 2022 Bake in the oven for about six minutes or until golden brown. Once ready, immediately pull out of the oven. Using a spatula, gently remove a tuile off the silicone …
From kitchenandotherstories.com
From kitchenandotherstories.com
TUILE BOWLS RECIPE | EAT YOUR BOOKS
Web Save this Tuile bowls recipe and more from Jo Seagar Cooks: 100 Recipes from Jo's Kitchen to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
PLATING TRENDS AT RESTAURANTS - THE NEW YORK TIMES
Web 1 day ago Tuiles — crisp cookies with a natural lace of caramelized sugar — are regular dessert toppers. But chefs have begun deploying fruits and vegetables, dehydrators and …
From nytimes.com
From nytimes.com
TUILEAPALOOZA – TUILE COOKIES, SWEET AND SAVORY - PARSLEY SAGE …
Web Jan 29, 2009 For the Tuile Bowls and Coconut Tuiles. 1. Using the recipe for sweet tuile batter above, spread six 5 to 6-inch circles on a parchment or silpat lined baking sheet. …
From parsleysagesweet.com
From parsleysagesweet.com
You'll also love
Related Search