Sorbet Recipe courtesy of Chef Geoff Gunn at the 2004 Taste of Tillamook County

Recipe courtesy of Chef Geoff Gunn at the 2004 Taste of Tillamook County

OREGON BLACKBERRY SORBET IN TUILLE CUP WITH MINT LEAF and "PLASTIC" CHOCOLATE DRIZZLE

Sorbet Ingredients

1 lb. sugar
1 pint water
2 1/2 lbs. fresh blackberries pureed and strained to remove seeds

1.	Heat the sugar and water until sugar is dissolved. Set aside to cool.

2.	Mix the syrup with the blackberry puree and freeze in ice cream maker, according to the manufacturer's instructions. (If you don't have an ice cream maker, simply freeze in your freezer. This is called "granita" instead of sorbet.)

Tuille Cup Ingredients

3 oz. butter
4 oz. powdered sugar
3 oz. egg white
3 1/2 oz. cake flour
Makes about 90 cookies that can be refrigerated or frozen

1.	MIXING: Soften butter in mixer until creamy. Add sugar. Mix until completely combined. Whip in egg whites. Add flour gradually until completely combined. Mixture should be creamy and spreadable.

2.	STENCILING: Cut out a 2 1/2 inch circle in a piece of plastic (i.e. the lid to a sour cream container). Place this stencil on a greased or parchment-lined pan. Spread a thin layer of the batter over the stencil. Left stencil and repeat.

3.	BAKING: Bake batter circles at 350 degrees for 5 minutes, or until light brown and still soft. Remove and immediately place circles over a small cup or bowl. Allow to cool and harden to desired shape, about 15 minutes.

"Plastic" Chocolate Ingredients

1.	Melt chocolate over double boiler until smooth and no lumps are present. Remove from heat and stir in corn syrup thoroughly. Use immediately, or chill for later use. If chilled, it can be reheated in a microwave for a few seconds and stirred to become pourable again.

2.	Place small amount of plastic chocolate on plate to stick tuille cup in place. Scoop 2-4 ounces of sorbet into tuille cup, drizzle with plastic chocolate, and garnish with mint leaf.

CAUTION: Plastic chocolate hardens on contact so work fast!