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1
Preheat oven to 325 degrees F.
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2
In a medium size bowl, combine the butter and sugar, and beat until fluffy.
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3
Add the egg whites one at a time, beating thoroughly before adding the next.
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4
Fold in flour and mustard seeds.
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5
Mix well, and refrigerate.
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6
Grease baking sheet with butter.
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7
Drop spoonfuls of batter onto baking sheet, and smooth into desired shape.
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8
Bake for 5 minutes, until golden brown.
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9
Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side.
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10
Let tuilles harden over bottle, remove, and set aside.
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11
To make the raspberry sorbet, puree raspberries and strain through a sieve.
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12
Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved.
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13
Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup.
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14
Once the syrup has cooled, add the puree and the juice of 1 lemon.
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15
Freeze in an ice cream maker for 20 minutes.
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16
Alternatively, place mixture in a bowl and put in freezer.
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17
When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture.
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18
Return to freezer until frozen.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
