Peach sorbet with raspberry couli and chocolate tuille

NZ Woman's Weekly 28/1/2006

Your
Rating:

Ratings: No ratings yet

Peaches plus sweltering temperatures call for peach sorbet.

(You can click on ingredients to see more related recipes)

500 g	Raspberries, fresh or frozen
½ cup	Sugar

Sorbet - Peel peaches, remove stones and chop flesh roughly. Place in a saucepan with sugar, water and lemon juice. Bring to the boil. Simmer for five minutes and then remove from the heat. Cool.
Refrigerate until cold. Place in a food processor with egg white and process to a pulp. Pour into a freezer proof container. Freeze until firm.
Remove from freezer, break up and place back in food processor. Process to combine and pour back into container. Refreeze until required.
Couli - Place raspberries and sugar in a food processor and process to combine. Place fruit mixture in a sieve and press through juice. Discard pulp.
Tuilles - Melt butter. Cool. Beat egg whites and sugar until combined but not frothy. Sift flour and cocoa together and fold into egg whites with butter and vanilla.
Place teaspoons of mixture on a baking paper-lined oven tray. Bake at 190 degrees C for six to eight minutes.
Rest biscuits for 30 seconds then carefully lift from the tray and mould around a rolling pin to curl until firm.