Get your hands on beautiful, fresh figs to turn into a sweet and satisfying sorbet.
Fresh figs are colorful, sweet and earthy, and they make desserts special. This recipe for gluten-free fresh fig sorbet with almond crisps is definitely on the special side, particularly since figs are a fruit that aren't around too long in the season. I used both green and black figs to create the pretty pink hue of this sorbet.
Tuiles are a classic French cookie flavored with vanilla. They're made from a very thin batter, then usually formed into a unique shape. I changed things up slightly and baked the almond crisps to accompany the sorbet. My first few attempts at spooning the batter onto the baking sheets weren't successful, so I used a metal cookie cutter as a form. This adaptation worked well to keep the batter from running and baked up in a lacy form rather than completely solid. When cooled, these crunchy cookies are wonderful to add to a bowl of fruit sorbet.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free fresh fig sorbet with almond crisps recipe
Almond crisp recipe slightly adapted from Fine Cooking
For the sorbet
- 1 pound fresh green figs
- 1 pound fresh black figs
- 1/2 cup sugar
- 1-1/2 cups water
- 2 tablespoons lemon juice
For the almond crisps
- 2/3 cup sugar
- 2 egg whites
- 1/4 cup butter, melted
- 1/4 cup gluten-free all-purpose flour
- 1/2 teaspoon gluten-free almond extract
- Parchment paper
- Nonstick cooking spray
For the sorbet
- In a saucepan over low heat, combine the water and sugar. Stir until the sugar dissolves.
- Cool the mixture to room temperature
- Add the figs to a food processor, and blend until smooth. Transfer the mixture to a mesh strainer placed over a large bowl, and use the back of a spoon to stir and press out the fruit (this will help keep the seeds behind). Use a spatula to scrape the underside of the strainer, as the fruit will be slightly thick.
- Add the lemon juice and the strained figs to the sugar mixture, and combine.
- Process the mixture in an ice cream maker, according to the manufacturer's directions. (Mine processed for about 35 minutes.)
- Transfer the mixture to a sealable container, and freeze for several hours or overnight for a more firm sorbet.
For the almond crisps
- Combine the sugar with the egg whites, and whisk until smooth. Add the melted butter, flour and almond extract to the mixture, and combine.
- Refrigerate the batter for 2 to 4 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with the parchment paper, and spray with the cooking spray.
- Use a large, round, metal cookie cutter as your form. Place it on the baking sheet, and add 1 to 2 teaspoons of the batter into the cutter.
- Bake for 8 to 10 minutes or until the cookies turn lightly golden.
- Remove the cookies from the oven, and use a metal spatula to immediately transfer them to drape over a rolling pin. This will allow the cookies to form into a U shape as they cool and become crisp. Allow the cookies to cool completely.
- Serve the fig sorbet garnished with an almond crisp.
Get your hands on fresh figs to make a beautiful dessert.
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