Green Apple Jasmine Sorbet Sandwiches with Chocolate Snaps

INGREDIENTS:
Green Apple Jasmine Sorbet

  • 1 1/4 lbs granny smith apples, cored and chopped (leave peel on!)
  • 1 cup + 3/4 cup water
  • 3/4 cup sugar
  • 1/4 tspn salt
  • freshly squeezed juice of half a lemon
  • 1/4 cup pearl jasmine tea leaves
  • a pinch of powdered green food coloring (optional)

METHOD:

  1. Combine the apples, 1 cup of water, sugar, salt, and freshly squeezed lemon juice in a pot and bring to a boil. Cover loosely, lower heat and simmer for about 20 minutes, until the apple chunks are very tender.
  2. Meanwhile, bring the remaining 3/4 cup of water to a simmer and brew the tea leaves. Let steep covered.
  3. Once the apples are tender, remove the pot from heat and add the tea and tea leaves into the pot. Cover tightly and let cool at room temperature.
  4. Once cool, press the contents of the pot through a fine mesh strainer. Discard the apple peels and tea leaves that are left behind.
  5. If a smoother sorbet is desired, puree the strained apple sauce in a food processor with the powdered green food coloring, if using, until smooth. Cover with plastic wrap and chill thoroughly in the refrigerator.
  6. Once chilled, freeze the sorbet base in your ice cream maker of choice. Once churned, you may want to let the sorbet harden further overnight in the freezer.

Note: now’s the time to break out the good quality green tea–the better the green tea you start with, the better this sorbet will taste.

INGREDIENTS:
Chocolate Snaps

  • 1 1/2 cups (210 gr) AP flour
  • 1/4 cup + 2 Tbspn (75 gr) Dutch-processed cocoa powder
  • 1 1/4 tspn baking powder
  • 1/8 tspn salt
  • 1 stick (4 oz./112 gr) butter, at room temperature
  • 1/2 cup + 2 Tbspn (125 gr) sugar
  • 1/4 tspn vanilla extract
  • 2 egg yolks

METHOD:

  1. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar in a mixer with the paddle attachment for 3-5 minutes, until light and fluffy. Scrape down the bowl.
  3. Add the vanilla extract and egg yolks to the butter and sugar, one at a time and beating well after each addition.
  4. Mix in the prepared flour in two to three additions. Press together into a dough, wrap with parchment paper or plastic wrap and chill for one hour.
  5. Preheat the oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
  6. Roll out the chilled dough on a lightly floured surface. Using a cookie cutter, cut out your desired shapes. Keep the dough cool as you work with it.
  7. Bake for 10-12 minutes, rotating once halfway through the baking.
  8. Once done, remove from oven and let cool briefly before removing the cookies from the baking sheet and placing them on a wire rack to continue cooling. Cookies will continue to harden as they cool.
Advertisements

2 thoughts on “Green Apple Jasmine Sorbet Sandwiches with Chocolate Snaps

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s