Twists of Sorbet
Despite its beautiful and creative presentation, this recipe is a simple mango sorbet served with a tuile cookie and blackberry sauce. The sorbet is molded to slip into the tuiles, which are shaped into spirals. If you prefer, scoop into serving dishes, drizzle with blackberry sauce, and serve with butter cookies.
- Mango Sorbet
- Mangoes - 4-6
- Water - 1/2 cup
- Sugar - 1/2 cup
- Hazelnut Tuiles
- Hazelnut flour - 3 cups plus 3 tablespoons
- Confectioner’s Sugar - 1 pound, sifted
- All-Purpose Flour - 1 cup plus 2 tablespoons, sifted
- Unsalted Butter - 3/4 cup plus 1 tablespoon, melted and warm
- Egg Whites - 12, at room temperature
- Blackberry Sauce
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- Chambord (raspberry liqueur) - 1/4 cup
- Creme de Cassis - 1/4 cup
- Pernod - 2 tablespoons (alt. anise-flavored liqueur)
- Sugar - 1/2 cup
- Fresh Blackberries - 2-1/2 cups
- Vanilla Bean - 1
- Confectioner’s sugar for dusting
To make the sorbet: Cut waxed paper into 6-inch-by-4-inch strips. Peel the mangoes and cut the flesh from the pits with a sharp knife. Puree the mango slices in a blender or food processor. Combine the mango puree, water, and sugar in a small saucepan and bring to a boil. Chill the mixture and freeze it in an ice cream maker according to the manufacturer’s instructions. Fill a pastry bag fitted with a 1-inch plain tip with the sorbet. Lay one of the pieces of waxed paper on a work surface and pipe a 4-inch strip onto the paper lengthwise. Roll the sorbet up in the paper to form a tube and twist the ends. Place on a baking sheet and hold in the freezer. Repeat to use all the sorbet. Freeze the rolls of sorbet until very firm.
To make the tuiles: Preheat the oven to 375 F. Grease and flour a baking sheet. Combine all ingredients in a mixing bowl with a mixer. Spread the batter on the prepared baking sheet in strips each 1-1/2 inches wide and 12 inches long. Bake for 15 to 18 minutes, until browned. Using a thick broom handle or 1-inch diameter wooden dowel, lift a strip and wrap around the dowel to form a spiral. Let cool briefly until the shape is set, then slip off and set aside. Repeat with all the strips. If the tuiles become too stiff to bend while you are working, return them briefly to the oven to rewarm.
To make the sauce: Combine all of the ingredients except 1-1/2 cups of the blackberries and the vanilla bean in a medium saucepan. Split the vanilla bean; scrape the seeds into the pan and drop in the pods. Bring to a boil and cook for 30 seconds. Strain through a fine-meshed sieve. Remove from heat and add the remaining blackberries.
To serve: Remove the sorbet from the freezer and unwrap. Slide one into each cookie spiral. Arrange on each of 8 plates and dust with powdered sugar. Garnish with blackberry sauce; serve immediately.