-
1
Prepare an ice-water bath; set aside.
-
2
Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan.
-
3
Bring to a boil, stirring occasionally.
-
4
Transfer the syrup immediately to a medium bowl.
-
5
Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl.
-
6
Let the syrup cool completely, stirring frequently.
-
7
Whisk together the creme fraiche, heavy cream, milk, salt, and syrup in a large bowl.
-
8
Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.
-
9
Meanwhile, put the cherries, remaining 1/3 cup sugar, and lemon juice in a large skillet.
-
10
Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes.
-
11
Transfer to a medium bowl.
-
12
Let the mixture stand at room temperature until it has cooled completely.
-
13
Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks).
-
14
Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.
-
15
If making a day ahead, transfer the sherbet to an airtight container, and place a piece of parchment paper directly onto the surface of the sherbet.
-
16
Cover tightly.
-
17
Before serving, let stand at room temperature until slightly softened, about 5 minutes.
-
18
Scoop the sherbet into tuile bowls, and serve.
-
19
Preheat the oven to 350F, with a rack in the middle.
-
20
Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
-
21
Mix on medium speed until fluffy, 2 to 3 minutes.
-
22
Mix in the egg whites, one at a time.
-
23
Mix in the flour, salt, and vanilla.
-
24
Line a baking sheet with a Silpat baking mat or parchment paper.
-
25
Spoon 2 tablespoons batter onto the baking mat.
-
26
Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center.
-
27
Repeat, making a second circle on the mat.
-
28
Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes.
-
29
Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep).
-
30
Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten.
-
31
Let stand in the bowl 30 seconds; remove.
-
32
Repeat with the remaining cookie.
-
33
If the cookies become too cool to shape, return them to oven for 20 seconds.
-
34
Repeat, baking the remaining batter and forming it into bowls.
-
35
If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
