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 AND POMEGRANATE SHERBET
Provided by Ree Drummond : Food Network
Categories dessert
Time P1DT35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
- Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
- Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.
SOUR CHERRY SORBET
When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 12h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
- Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 45.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 194.5 mg, Sugar 43.8 g
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.
CHERRY TUILES
Tuiles are shaped by being draped warm over a canoli mold, narrow rolling pin, or a wooden spoon to give them their shape. You can also make cute edible bowls by shaping the warm cookies over inverted muffin tins or ramekins! From Martha Stewart cookies. These cookies can be stored in a single layer in an airtight container for 2 days at room temperature.
Provided by Miss Karyn
Categories Dessert
Time 1h55m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Put your cherries in a small bowl and add warm water to cover. Let stand until softened, about 20 minutes. Drain and chop coarsely.
- Heat brown sugar, butter, corn syrup, ans salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat.
- Whisk in flour, then fold in the cherries. Transfer to a small bowl and cover with plastic wrap. Chill 1 hour until firm.
- Preheat oven to 375. Roll dough into 3/4 inch balls and place on baking sheets lined with parchment paper about 2 inches apart. Flatten slightly.
- Bake cookies about 7 minutes until golden brown.
- Let cool on sheets about 10 seconds, then remove cookies with a spatula, then drape over a cannoli mold, narrow rolling pin, or wooden spoon handle to shape. Remove to wire rack to cool completely. If your cookies become too cool before you can shape them you can return them to the oven for about a minute to get them pliable again.
Nutrition Facts : Calories 45.4, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.1, Sodium 6.2, Carbohydrate 7.2, Sugar 3.9, Protein 0.2
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.
EASY SHERBET PUNCH
This is an easy and delicious party punch that is a summertime favorite.
Provided by Leslie
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 18
Number Of Ingredients 5
Steps:
- Combine orange sherbet, white grape juice, and orange-pineapple-apple juice in a punch bowl. Pour in ginger ale. Toss frozen strawberries on top to act as ice cubes.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 43.5 g, Cholesterol 3.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 47.3 mg, Sugar 38.6 g
More about "cherry sherbet in tuile bowls recipes"
CHERRY SHERBET - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 6Estimated Reading Time 6 minsCategory Dessert, Main DishTotal Time 2 hrs
CHERRY LIMEADE SHERBET PUNCH RECIPE - EATING ON A DIME
From eatingonadime.com
CHERRY SHERBET RECIPE -SUNSET MAGAZINE
From sunset.com
BEST CHERRY SHERBET RECIPE - HOW TO MAKE CHERRY SHERBET
From thepioneerwoman.com
CHERRY "SHERBET" - CHOPCHOPFAMILY.ORG
From chopchopfamily.org
ĶIRSIS šERBETS TUILE BļODIņāS | RECEPTES 2022
From lv.holidaysbeauty.com
CHERRY SHERBET - RECIPES | COOKS.COM
From cooks.com
RECIPE: CHERRY SHERBET - HEALTHYCHILDREN.ORG
From healthychildren.org
CHERRY SHERBET - SHUTTERBEAN
From shutterbean.com
ČEšNJEV šERBET V SKODELICAH TUILE | RECEPTI 2022
From sl.holidaysbeauty.com
CHERRY SHERBET RECIPE | MYRECIPES
From myrecipes.com
CHERRY SORBET RECIPE | EATINGWELL
From eatingwell.com
CHERRY SHERBET - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
CHERRY SHERBET DI TUILE BOWLS - THELABMAGAZINEONLINE.COM
From thelabmagazineonline.com
CHERRY SHERBET IN TUILE BOWLS | CHERRY RECIPES, MARTHA STEWART …
From pinterest.ca
CHERRY SHERBET V TUILE BOWLS | RECEPTY 2022
From cs.holidaysbeauty.com
CHERRY SHERBET DI TUILE BOWLS | RESEPI 2021
From ms.holidaysbeauty.com
CHERRY SHERBET DI TUILE BOWL - TECHABBY.COM
From techabby.com
CHERRY SHERBET - GERSKY'S CATERING & EVENT PLANNING
From gerskys.com
CHERRY SHERBET RECIPE
From recipegraze.com
CRANBERRY SHERBET IN TUILE CUPS RECIPE | RECIPE | GOURMET …
From pinterest.ca
CHERRY SHERBET IN TUILE BOWLS - MEALPLANNERPRO.COM
From mealplannerpro.com
VYšNIų šERBETAS TUILE DUBENYSE | RECEPTAI 2022
From lt.holidaysbeauty.com
CRANBERRY SHERBET IN TUILE CUPS - SIDE DISH RECIPES
From fooddiez.com
CHERRY SHERBET U TUILE ZDJELAMA - TECHABBY.COM
From techabby.com
CHERRY BUTTERMILK SHERBET - EVERYBODY LIKES SANDWICHES
From everybodylikessandwiches.com
BLACK CHERRY SHERBET RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MINI CHERRY-VANILLA SHERBET SANDWICHES - ELLIE KRIEGER
From elliekrieger.com
CHERRY SHERBET STRAIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHERRY SHERBET I TUILE BOWLS | OPSKRIFTER 2022
From da.holidaysbeauty.com
CHERRY SHERBET - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
CHERRY SHERBET IN TUILE BOWLS RECIPE | RECIPE | CHERRY RECIPES, …
From pinterest.com
CSERESZNYE SERBET A TUILE TáLAKBAN | RECEPTEK 2022
From hu.holidaysbeauty.com
CHERRY SHERBET U POSUDAMA TUILE | RECEPTI 2022
From hr.holidaysbeauty.com
CHERRY SHERBET - RECIPES - PAGE 7 | COOKS.COM
From cooks.com
CRANBERRY SHERBET IN TUILE CUPS RECIPE | MYRECIPES
From myrecipes.com
BEST CHERRY SHERBET RECIPE - HOW TO MAKE CHERRY SHERBET
From thepioneer-woman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love