Grapefruit Sorbet in Tuile CupsPosted: January 29, 2009
This was the dessert I made for one of our dinner parties and it’s part of the Daring Baker’s Challenge.
I need to include this language for their checkers:
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.
Basically, the Daring Baker’s get an assignment at the beginning of the month and need to post a picture and recipe on their sites on a specific day (in this case, today).
The cups were a perfect holder of the sorbet and the two tastes went really well together. The bright and citrusy tartness of the grapefruits went well with the vanilla in the tuilles. We had the grapefruits from our shopping trip to Key Foods and I made the recipe based on a simple basic one of 2 cups juice to one cup simple syrup spiked with basil and ginger.
Grapefruit, Basil & Ginger Sorbet in Tuile Cups
Ingredients for Grapefruit Sorbet:
2 cups of grapefruit juice
1 cup simple syrup (infused with basil and ginger, if you like)
1 tbsp grated zest of grapefruit
1-2 tbsp vodka (optional)
Mix the juice and simple syrup together. If you just made the simple syrup (1 cup sugar + 1 cup water boiled together for a little while makes syrup. Add ginger and basil to the mix while it cools to infuse it) and it’s still warm, let the mixture sit overnight.
Add vodka (if you want a smoother, less icy sorbet) to the mixture and put it all in an ice-cream maker and mix according to manufacturer’s instructions. Towards the end of the cycle, add the zest. Immediately place in a container with a lid. Smooth the top of the sorbet and place plastic wrap directly on top of the sorbet and then place a lid on the container. Wait a few hours to serve.
Tuilles(from Daring Baker’s Challenge)
Below is the recipe copied from the challenge. I halved the recipe and just shaped the batter into rounds. When they were warm, I shaped them over some ramekins to create small “bowls” for the grapefruit sorbet. The host of this challenge made her tuilles into butterfly shapes. The nice thing about this recipe is that you can mold the batter into whatever you want. Cups, cannoli shapes, fortune cookies, flowers, bats, whatever. Try it for a party – the batter is easy to make and you can make some cool things.
The recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Yields: 20 small but
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces 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)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
Oven: 180C / 350F
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.
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).
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 butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. 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 the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet 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. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….