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Cookie Cups w/Lemon Thyme-Scented Berries

Source of Recipe

Eating Well


Recipe Introduction

"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."

List of Ingredients

Cookie Cups:
6 Tbsp All-purpose flour
1/2 tsp Ground cinnamon
Pinch of salt
2 Large egg whites
1/3 cup Sugar
1 Tbsp Butter, melted
1 Tbsp Canola oil
1/4 tsp Vanila extract
Compote:
4 tsp Fresh lemon thyme leaves
3 cups Mixed fresh berries (raspberries, blueberries, blackberries)
2 Tbsp Creme de cassis or black currant syrup
1 Tbsp Fresh lemon juice
1 Tbsp Sugar
1 1 1/2 cups reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving
Lemon thyme sprigs for garnish



Recipe

1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper. Coat parchment with cooking spray.



2. To prepare cookie cups: Whisk flour, cinnamon and salt in a small bowl. Whisk egg whites, sugar, butter, oil and vanilla in a medium bowl until smooth. Add dry ingredients and whisk until blended.



3. 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.



4. Bake cookies, one sheet at a time, until golden brown around the edges, 8 to 12 minutes. Have ready two 12 oz 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.)



5. To prepare compote: Place 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 an mash with a fork. Add creme de cassis (or black currant syrup), lemon juice and sugar, stirring until sugar has dissolved. Add remaining berries and stir gently to coat with sauce.



6. To assemble desserts: Place cookie cups on individual plates. Fill each with a scoop of ice cream (or sorbet), spoon on compote and garnish with lemon thyme sprigs.
Cook's Notes
To make ahead: The cookies will keep in an airtight container for up to 4 days. If cookies soften, crisp in a 325 F oven for about 5 minutes.

Degree of difficulty: moderate (some baking required)

Tip: The cookies are pliable only while hot, so work quickly. Have a wide metal spatula and two 12 oz custard cups (or similar bowls) ready before baking.

SERVES 6