The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
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Recipe Review
Zosia from Toronto, ON
I needed something crunchy to go with this Pear-Ginger Sorbet and this recipe fit the bill with just a little doctoring…….my tuile cups are missing poppy seeds but have added lemon rind to bump up the lemon flavour (I was aiming for a pear-lemon-ginger experience : )).
As with all tuile batters, this one comes together quickly but does need to rest before baking. The author has you spread the batter a little before baking but I had difficulty doing this evenly and ended up with some perfectly round cookies and some ovals. With the last batch, I decided not to spread the batter and the results were the same….
I used an inverted muffin tin to shape the flat cookies into cups.
Even without the poppy seeds, the tuiles provided the texture I was looking for: the cookie baked up lacy and crispy and the almonds toasted during baking, adding some crunch as well.
They had a really lovely lemon-almond flavour that went nicely with the pear-ginger sorbet and would complement any fruity ice cream or sorbet.
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