Best Cherry Sherbet In Tuile Bowls Recipes

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CHERRY SHERBET IN TUILE BOWLS



Cherry Sherbet in Tuile Bowls image

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

1 cup sugar
2/3 cup creme fraiche
1 1/2 cups heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1 pound sweet cherries (preferably Bing), pitted and halved
2 tablespoons fresh lemon juice
Tuile Bowls

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.

SOUR-CHERRY AND LEMON-VERBENA SHERBET



Sour-Cherry and Lemon-Verbena Sherbet image

Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 5

3/4 cup sugar
3/4 cup water
2 tablespoons packed fresh lemon-verbena leaves
1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
1 cup whole milk

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
  • Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

CHERRY SHERBET IN TUILE BOWLS



Cherry Sherbet in Tuile Bowls image

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

1 cup sugar
2/3 cup crème fraîche
1 1/2 cups heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1 pound sweet cherries (preferably Bing), pitted and halved
2 tablespoons fresh lemon juice
Tuile Bowls (recipe follows)
1 stick (8 tablespoons) unsalted butter, softened
2/3 cup packed light-brown sugar
4 large egg whites, room temperature
1 cup all-purpose flour
Pinch of salt
1 teaspoon pure vanilla extract
(makes 6)

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.

CHERRY SHERBET



Cherry Sherbet image

I got the basic recipe off the internet but I do not remember where. I have found that many fruits will substitute readily into the recipe. The original recipe was for pineapple (which was great), but the cherry is even better. It also works well for peaches, strawberries and mangoes.

Provided by lyoung04

Categories     Frozen Desserts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

2 cups fresh cherries, pitted and processed smooth
1 lemon, juice of
1 1/2 cups sugar or 1 1/2 cups Splenda sugar substitute
1 quart milk
2 egg whites (or equivalent of pasteurized egg whites)

Steps:

  • Mix sugar, cherries and lemon juice together.
  • Add milk.
  • Beat egg whites till foamy and add last.
  • Pour into ice-cream freezer and freeze.
  • Pack into containers and put in freezer to harden.

Nutrition Facts : Calories 167.9, Fat 3, SaturatedFat 1.9, Cholesterol 11.4, Sodium 49, Carbohydrate 33, Fiber 0.5, Sugar 28.2, Protein 3.5

CHERRY TUILES



Cherry Tuiles image

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

1/2 cup dried sour cherries
2/3 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
1 pinch coarse salt
2/3 cup cake flour, sifted (not self rising)

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

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