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1
For the Almond Tuile C.: Preheat oven to 350 degree and line a large baking sheet with parchment paper and set aside.
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2
Invert 12 ramekins or possibly tea c. on the counter.
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3
In a bowl whisk together the flour, sugar and salt.
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4
Whisk in the whites, butter, and almond extract till well combined.
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5
Let the batter sit at room temperature for 45 min.
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6
Drop rounded Tbsp.
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of batter about 6 inches apart onto the baking sheet.
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8
Spread the batter with the back of a spoon into 5-inch rounds.
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Sprinkle each round with sliced almonds and bake in middle of oven till golden brown, about 5 to 8 min.
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10
With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a ramekin to create a c. shape.
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(If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften.)
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12
Cold the tuiles completely on the ramekins, then gently lift off and transfer to a platter till ready to use.
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13
For the Raspberry Sorbet: To make a simple syrup, in a heavy saucepan combine the sugar and water and bring to a boil.
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Reduce the heat and simmer, stirring till the sugar is dissolved, 6 to 8 min.
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15
Remove from the heat and cold.
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Store in an airtight container in the refrigerator till completely chilled, about 3 hrs.
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17
Measure 3 c. of the syrup, saving the rest for another use.
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Divide the 3 c. of syrup, raspberries, and lemon juice into 2 equal portions.
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19
In a food processor process each batch on high speed till smooth.
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20
Strain the mix through a fine-mesh strainer into a clean bowl and refrigeratein the refrigerator for at least 2 hrs.
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Pour the raspberry mix into an ice cream machine and churn according to the manufacturer's directions.
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Put the sorbet into a plastic container and store in the freezer till needed.
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23
(Makes 1 qt)
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24
This recipe yields 12 servings.
