Almond Tuile Cups with Raspberry Sorbet
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 3 large egg whites
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon almond extract
- 1/2 cup sliced blanched almonds, toasted
- 2 cups water
- 2 cups sugar
- 4 1/2 cups fresh raspberries (about 18 ounces)
- 3 tablespoons fresh lemon juice
- For the Almond Tuile Cups: Preheat oven to 350 degree F and line a large baking sheet with parchment paper and set aside.
- Invert 12 ramekins or tea cups on the counter.
- In a bowl whisk together the flour, sugar and salt.
- Whisk in the whites, butter, and almond extract until well combined.
- Let the batter sit at room temperature for 45 minutes.
- Drop rounded tablespoons 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 until golden, about 5 to 8 minutes.
- 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 cup shape.
- (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften.)
- Cool the tuiles completely on the ramekins, then gently lift off and transfer to a platter until ready to use.
- For the 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 until the sugar is dissolved, 6 to 8 minutes.
- Remove from the heat and cool.
- Store in an airtight container in the refrigerator until completely chilled, about 3 hours.
- Measure 3 cups of the syrup, saving the rest for another use.
- Divide the 3 cups of syrup, raspberries, and lemon juice into 2 equal portions.
- In a food processor process each batch on high speed until smooth.
- Strain the mixture through a fine-mesh strainer into a clean bowl and chill in the refrigerator for at least 2 hours.
- Pour the raspberry mixture 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 until needed.
- Yield: 1 quart