Green Apple Sorbet, Tuile Cookie Cups and Ice Cream Cones

St. Patrick’s Day is right around the corner. I wanted to make something green. I’ve been wanting to make this green apple sorbet for a while, so decided that in celebration of St. Patrick’s Day it would be a good idea. The sorbet is so refreshing. It is very tart but a little sweet. It would be perfect on a hot sweltering day. The contrast between the tart sorbet and the sweet cookie is perfect. Tuile cookie batter is fun to play around with as you can make all sorts of shapes once you bake it off. I added 2 different tints of green to small portions of the batter to make it festive and fun. Happy St. Patrick’s Day.

Note: this recipe takes several hours of prep; so make sure to read through thoroughly before starting.

Green apple sorbet served with cone 2

I love how pretty these look, lined up on a tray

The perfect little treat on a hot day…

Tuile batter ready for the oven

I could not live without my Vitamix…

Green Apple Sorbet

4 Granny Smith apples washed well, stems removed

juice of one small lemon

1  1/3 Cup apple juice

6 Tbsp. granulated sugar

1. Place the lemon juice in the bottom of a large bowl. Peel 2 out of the 4 apples, leave the other 2 apples with the peel on, but core (discard the cores) and cut all the apples into 1/2 inch cubes. Stir the apple cubes well with the juice and placed the cubes flat on a baking sheet and place the cubed apples in the freezer and freeze until firm.

2. Take the apple juice and place in a glass measuring cup and add the sugar. Microwave on high for about 2 minutes so that the sugar dissolves. Place the apple juice in the refrigerator to chill.

3. While the apples and juice a chilling; make the tuile batter.

4. Once the apples are frozen firm, (about 2 hours) place the apple juice in the bottom of a blender or Vitamix, and then add the frozen apples. Blend several minutes until smooth. Process in your ice cream maker as directed. Pour the mixture into a freezer proof container and freeze until firm. Note: If you don’t have an ice cream maker- you can make it in your Vitamix. Allow the mixture to become almost frozen- then scoop out and process again in Vitamix for several minutes then freeze again until completely firm.

Tuile Cookies & Tuile Ice Cream Cones

recipe adapted from Fine Cooking

(yield: ~ 12 cones)

3/4 Cup sugar

3 lg. egg whites

1/2 Cup (1 stick) unsalted butter melted, cooled to room temp

1 tsp. vanilla

1/2 Cup all-purpose flour

green food coloring (optional)*

* For purposes here- I used Americolor in electric green and leaf green

1. In a medium bowl mix the egg whites and sugar with a whisk. Stir gently just to combine-you are not looking to make the mixture foamy. Add the cooled melted butter and vanilla, and stir to combine. Add the flour and whisk until smooth. Portion a small amount of batter into two separate bowls and add 2 drops of leaf green to one, and combine. Add two drops of leaf green to the other portion, stir to combine. Place plastic wrap over all 3 bowls of batter and chill for 4 hours. You can make the batter the day before if you wish.

2. To make the cookies. Preheat the oven to 350° F. Prepare a sheet pan with a Silpat mat or similar silicone liner. Take a small amount of batter and spread it thinly into a circle on the prepared tray. Tip: only bake off 2 cookies at a time, so you have ample time for shaping. Place the green colored batters in either a small paper cone, piping bag or small zip lock bag. Snip off a small corner. Pipe dots or stripes as desired over circles of batter. Have an offset thin spatula ready to form cookies once they come out of the oven. Bake cookies for 10-15 minutes or cookies are lightly golden brown. Immediately take the spatula and carefully lift edge of cookie then slide spatula under cookie to remove and place the cookie over a small glass (to form a bowl) or shape into a cone for (ice cream cones). Tip: for ice cream cone shapes; when rolling pinch the pointy end firmly to make sure there is no hole in the bottom. Let cool.

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