Homemade strawberry sorbet & tuile cookies


Written by Ben

We made strawberry sorbet and sesame tuiles ^^ … and we don’t even have an ice cream maker! It was refreshing and tasty!

Everything is very easy to make but the sorbet requires you to be at home for several hours if you don’t have any ice cream machine.

Strawberry sorbet recipes:
Mom’s recipe :
Here is my mom’s recipe which would be a little bit too sugary for people who care about the all the bad things they ingest, but it is the creamiest one:
For one liter of sorbet:
– 600g of mixed strawberry
– 300g of powder sugar
– 1 tbsp of lemon juice
– one tbsp of “crème fraiche”. You can replace by heavy cream.
You mix everything together, then you can put it on baking sheets in the freezer.  This way it is easier to break the sorbet and it freezes faster than to put it into a tupperware.
Mix it time to time by hand or in a mixer to avoid the crystallization. Don’t over mix it or you will have a mushy result.


Busy in Brooklyn recipe:
There is also this one. You can make it with other fruit. I prefer this one because the amount of sugar added is lower compared to the recipe above.
I strongly recommend you to drop one tablespoon of the alcohol of your choice in order to prevent the sorbet from crystallizing.
You could also add some cream like the other recipe to make it a little bit creamier.

As you can see it is very simple to make some delicious sorbet, which will taste better than most of the ice cream shops you go to, because will have made it by yourself. 🙂

And now it is time to make the best cookie ever that goes along with the strawberry sorbet! You can make it while waiting for the sorbet to freeze.

Tuile recipe:
For these people who can read french, here is the recipe of the Tuiles aux amandes.
It is easy and quick to make. You could find others recipes but this is the one I tried and I was satisfied by its taste.
– 2 egg white
– 100 g powder sugar
– 50 g slivered almonds
– 35 g butter
– 30 g flower
Preheat the oven to thermostat 5/6.
Melt the butter and let it cool.
Beat the egg white with the sugar, but do not let it get fluffy.
Then add the flour and the melted butter.
On a baking sheet lined with parchment paper, buttered and floured, place small mounds (the equivalent of a small teaspoon) spaced enough.
Spread these little piles with the back of a spoon. Sprinkle with sliced almonds.
Bake for 10 minutes in the oven to thermostat 6.5 (165 ° C). The tiles should be golden on the edges.
Remove the tiles and place them on a rolling pin to give them a rounded shape. For this recipe, the best is to use a silicone baking sheet.
To give the rounded shape to the tiles, I roll the baking sheet directly on the rolling pin and let cool.
Be careful while removing the tiles because they break easily.




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