Mustard Seed Tuille with Raspberry Sorbet

Total Time:
1 hr 15 min
45 min
30 min

8 servings

  • Mustard Seed Tuille:
  • 8 ounces softened butter, plus more for greasing baking sheet
  • 10 ounces sugar
  • 4 egg whites
  • 8 ounces cake flour
  • 2 tablespoons brown mustard seeds
  • Raspberry Sorbet:
  • 16 ounces fresh or frozen raspberries
  • 8 ounces sugar
  • 1/2 cup water
  • 1 lemon, juiced
  • 1 egg white, optional
  • Preheat oven to 325 degrees F.

  • In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate.

  • Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside.

  • To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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