Crisp wafers filled with just-picked berries and ice cream make an elegant dessert. Lemon thyme leaves give the compote a unique fragrance; whole sprigs make a lovely garnish. This is a special-occasion dessert, but you can simplify it by omitting the cookie cups: the compote is delicious over ice cream or sorbet.
Make Ahead Tip: The cookies will keep in an airtight container for up to 4 days. If cookies soften, crisp in a 325 degrees F oven for about 5 minutes.
- For the Cookie Cups:
- 6 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 large egg whites
- 1/3 cup sugar
- 1 tablespoon butter, melted
- 1 tablespoon canola oil
- 1/4 teaspoon vanilla extract
- For the Compote:
- 4 teaspoons fresh lemon thyme leaves
- 3 cups mixed fresh berries (raspberries, blueberries, blackberries)
- 2 tablespoons creme de cassis or black currant syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1 1/2 cups reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving
- Lemon thyme sprigs for garnish
- Tip: The cookies are pliable only while hot, so work quickly. Have a wide metal spatula and two 12-ounce custard cups (or similar bowls) ready before baking.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Coat the parchment with cooking spray.
FOR THE COOKIE CUPS:
Whisk the flour, cinnamon and salt in a small bowl. Whisk the egg whites, sugar, butter, oil and vanilla in a medium bowl until smooth. Add the dry ingredients and whisk until blended.
For each cookie cup, spoon 1 1/2 tablespoons batter onto a prepared baking sheet, allowing 2 cookies per baking sheet. With an offset metal spatula, spread each mound of batter into a 5 1/2- to 6-inch circle.
Bake the cookies, one sheet at a time, until golden brown around the edges, 8-12 minutes. Have ready two 12-ounce custard cups (or similar bowls with a 3-inch base). As soon as the cookies are done, loosen from parchment with a wide metal spatula, then set inside the cups. Gently press each cookie into the bottom of the cup and pleat the sides to form a tulip shape. (If cookies become too brittle to shape, return them to the oven for a minute or two to soften).
FOR THE COMPOTE:
Place the lemon thyme in a mortar or small bowl; bruise with a pestle or wooden spoon to release its fragrance. Transfer to a medium bowl. Add 1/4 cup berries and mash with a fork. Add the creme de cassis (or black currant syrup), lemon juice and sugar, stirring until sugar has dissolved. Add the remaining berries and stir gently to coat with sauce.
TO ASSEMBLE DESSERTS:
Place the cookie cups on individual plates. Fill each with a scoop of ice cream (or sorbet), spoon on compote and garnish with lemon thyme sprigs.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
217 calories; 6g total fat; 2g total saturated fat; 14mg cholesterol; 68mg sodium; 38g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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