This sorbet is a twist on a Swedish drink called “flädersaft”. The oatmeal tuile is easy to make and delicious to every type of ice cream. You can also make bowls with these cookies if you shape them over a glass while they are still hot.
Components
Elderberry flower sorbet
Oatmeal tuiles
Raspberry coulis
Ingredients 4 servings
50 g (1.76 oz) dried elderberry flowers
500 ml (16.91 fl oz) water
150 g (5.29 oz) sugar
3 lemons
Oatmeal tuile
19 g (0.67 oz) butter, soft
19 g (0.67 oz) rolled oats
12 g (0.42 oz) wheat flour
19 g (0.67 oz) sugar
19 g (0.67 oz) light treacle
Raspberry coulis
50 g (1.76 oz) raspberries
50 g (1.76 oz) sugar
Instructions
Elderberry flower sorbet
Prepare a pot for the sorbet.
Halve the lemons, squeeze them into the pot and boil them with the water and sugar until the sugar has dissolved.
Add the elderberry flowers to the pot.
Move the pan from the heat and let the syrup cool down.
When the syrup is cool, strain it and put in the refrigerator until cold.
Churn the syrup in an ice cream machine.
Transfer the sorbet to small ring molds.
Freeze until hardened.
Oatmeal tuiles
Preheat the oven to 180° C (356 degrees Fahrenheit)
Mix all the ingredients except the oats together with a spoon.
Add the oats.
Roll the dough into small balls. Press the balls gently to form discs.
Place the discs with 15 cm space between them on a baking paper lined cookie sheet.
Bake for 5-7 minutes or until the tuiles are golden brown.
Take out the cookie sheet and let the tuiles cool on the tray until they are completely cool.
Raspberry coulis
Boil the sugar and raspberries for a few minutes.
Put the mixture in a food processor or blender and process until smooth.
Push the coulis through a fine mesh sieve.
Boil the coulis again until it reaches 110° C (230 degrees Fahrenheit).
Set aside to cool.
Assembly
Unmold the sorbet and put it on plates.
Drizzle the raspberry coulis on top.
Put an oatmeal tuile on the top.