Trio Of Ice Cream Or Sorbet Recipe

Prepare batter

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a small saucepan over low heat, melt the butter, brown sugar and honey together, stirring until smooth and the sugar has dissolved. Remove from heat and whisk in the flour, cornstarch, vanilla, cinnamon and a pinch of salt until a smooth, glossy batter forms. Let rest 2 minutes to thicken slightly.

Bake thin cookies

Drop 1-tablespoon rounded (about 10–12 g) portions of batter onto the prepared sheet, spacing at least 3 inches apart. Using the back of a spoon, quickly spread each portion into a very thin 3–3.5 inch round (aim for 1–2 mm thickness). Bake for 6–8 minutes until edges are dark golden and centers are set but still slightly pliable. Watch closely to avoid burning.

Shape into baskets

Work quickly: as soon as a cookie is out of the oven (while still pliable), use a thin spatula to lift it and drape it over an inverted small bowl, ramekin, or handle of a wooden spoon to form a basket shape, or fold gently over a greased rolling pin to make a cup. Brush molds lightly with neutral oil before shaping to prevent sticking. Let cool completely on the mold for at least 5 minutes; the cookie will crisp as it cools. If cookies harden before shaping, return to the oven 30–60 seconds to soften and then shape.

Combine the berries, sugar, lemon juice and water in a small saucepan over medium heat. Cook, stirring occasionally, until the fruit breaks down and the mixture becomes syrupy, about 6–8 minutes. Remove from heat and let cool slightly.

Pass the cooked fruit through a fine mesh sieve into a bowl, pressing with a spatula to extract as much purée as possible, discarding seeds and solids. Taste and adjust sweetness or acidity (add a little more sugar or lemon juice if needed). Chill until ready to serve.

Place one brandy snap basket on each dessert plate (plan for 4 baskets if making 4 servings). If you need sturdier bases, trim off any very uneven bottoms so the basket sits flat.

Spoon a tablespoon of chilled fruit coulis into the base of each brandy snap basket to create a flavor bed and to help the ice cream adhere.

Using an ice-cream scoop, place one scoop each of the three chosen flavors into each basket: vanilla, chocolate and mango (or raspberry). Arrange the scoops attractively so they sit snugly in the basket.

Drizzle 1 to 2 teaspoons of additional fruit coulis over the top of each trio (reserve some coulis for the plate if desired). Garnish each with a few mint leaves and an edible flower or micro herb if using. Serve immediately so the brandy snap remains crisp.

If preparing ahead: assemble baskets and coulis up to 4 hours in advance and keep covered at room temperature (baskets) and refrigerated (coulis). Only add ice cream at service time to maintain texture.