Mustard Seed Tuille with Raspberry Sorbet

2014-07-12
  • Yield : 8 servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

  • Florentines

Ingredients

  • 8 ounces softened butter, plus more for greasing baking sheet
  • 10 ounces sugar
  • 4 egg whites
  • 8 ounces cake flour
  • 2 tablespoons brown mustard seeds
  • 16 ounces fresh or frozen raspberries
  • 8 ounces sugar
  • 1/2 cup water
  • 1 lemon, juiced
  • 1 egg white, optional

Method

Step 1

Preheat oven to 325 degrees F.

Step 2

In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate.  

Step 3

Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside.

Step 4

To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.

Leave a Reply

Your email address will not be published. Required fields are marked *