Chocolate Sorbet on a Tuille Cookie made with Processed Dutch Cocoa served on a Tuile Cookie
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a scoop of Chocolate sorbet recipe made with processed Dutch cocoa, Kahlua liqueur and vanilla
served on a tuille cookie. A gourmet dessert to serve after a special dinner party menu with elegant
ingredients to enrich the flavors ... see more of my
Gourmet Desserts
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Prep Time:30 min
Total Time: 30 min
Servings: 8
Ingredients:
1/2 cup sugar
1/4 cup Dutch Processed Cocoa
3/4 cup water
1/2 teaspoon vanilla
1 tablespoon Kahlua
2 tablespoons butter, softened
1/4 cup sugar
1 egg white
1/2 teaspoon vanilla
2 tablespoons flour
chocolate syrup
Instruction:
Make sorbet:
Place first 3 ingredients in a saucepan, whisk together and
bring to a boil for 1 to 2 minutes. Remove from heat, add the vanilla and kahlua,
pour into a bowl, cover and freeze.
Make tuile cookie:
Preheat oven to 300 degrees F.
In a mini food processor mix butter, sugar, egg white, vanilla and flour
until smooth.
Cut a cardboard template or stencil any shape you like (I did a flower, see my picture),
put it on a non-stick baking sheet
or Silpat mat, spread dough evenly over the stencil, remove
cardboard template; decorate the cookie dough with chocolate syrup if desired.
Bake for 5 to 7 minutes. Remove from oven, working quickly invert cookie onto
an overturned glass bottom to form a flower. Serve by placing a small scoop of sorbet on
the tuile cookie.
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Wine recommendation: Cabernet Sauvignon; Merlot; Port |
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