Love and Olive Oil

Pomegranate Sorbet with Chocolate Dipped Almond Wafers

On to dessert, and oh what a wonderful dessert it was!

About a month ago, we attended a cooking class at the Viking Store nearby. A Christmas present from Taylor’s mom. This was the dessert that we were served during that class, and I instantly knew it’d be one I’d have to make at home. Valentine’s day gave us the perfect excuse to do just that.

The cookies are delicate and sweet with almond flavor. They look surprisingly like pringles potato chips before they are dipped in semi-sweet chocolate. I didn’t have a baguette pan like the recipe called for to form such a shape, but instead used a foil-covered rolling pin, which seemed to work just fine. Keep an eye on these cookies, as mine began to brown around the edges after only 7 minutes.

Chocolate Dipped Almond Wafers

Makes 12 cookies.
Recipe from Viking Cooking School.

1/2 cup slivered almonds, toasted
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon fine salt
1 large egg white
2 1/2 tablespoons unsalted butter, melted
1/8 teaspoon almond extract
2 ounces semisweet chocolate, melted

Preheat oven to 325ËšF. Line a baking sheet with a silicone baking mat or parchment paper; set aside.

Place the toasted almonds in the bowl of a mini-food processor; process until coarsely ground. Remove 1/2 of the almonds and set aside. Add the flour, sugar, and salt to the processor and pulse until the almonds are finely ground.

Pour the almond/flour mixture into a medium mixing bowl. Whisk in the egg white, melted butter, and almond extract; continue whisking until the batter is smooth.

Drop rounded teaspoonfuls of batter onto the silicone-lined baking sheet. Spread with the back of a spoon or an offset spatula to form a circle that is approximately 3-inches in diameter. Place only four on the baking sheet, and space them well apart. Sprinkle each with about 1/2 teaspoon of the reserved toasted almonds. Bake until the edges just start to brown and the centers are light golden in color, about 10-12 minutes (or 6-8, watch them carefully!).

Remove the pan from the oven. Let cool for approximately 30-60 seconds, then test the edge of one of the wafers to see if it will lift easily from the pan. When it does, working quickly, use a broad spatula to lift up each one and set it in the curve of a baguette pan. Let stand until completely cool and crisp. Repeat the procedure with the remaining batter.

When all the cookies are cool, dip one-half of each cookie into the melted chocolate. Place on parchment-lined baking sheets to set.

As far as the sorbet goes, it is good. Sweet, slightly tangy, and fruity. I don’t know if I didn’t let it mix long enough in the ice cream maker, but it was a bit icy and didn’t hold together well when we ate it (I would have loved a photo with perfectly formed scoops, but the sorbet wouldn’t have it). But it tastes so good it doesn’t really matter what it looks like!

I’m sure you could juice a fresh pomegranate for this, but who in their right mind would want to do that? The bottled stuff works just fine!

Pomegranate Sorbet

Makes 4 servings.
Recipe from Viking Cooking School.

1 cup water
1/2 cup granulated sugar
2 cups pomegranate juice
1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
1/4 cup fresh pomegranate seeds (optional, for garnish)

Combine the water and sugar in a medium sauce pan; bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Remove from heat, cool to room temperature, then chill in the refrigerator until cold.

Combine the chilled sugar syrup, pomegranate juice, and lemon juice. Refrigerate until cold.

Process the chilled mixture in an ice-cream machine according to the manufacturer’s instructions. Process to a soft-serve consistency, then transfer the mixture to a storage container. Press a piece of plastic wrap onto the surgace, seal the container and freeze until firm.

To serve, scoop into chilled dishes, garnish with fresh pomegranate seeds, if desired, and serve immediately.

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