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Recipes
Hill Country Peach Panna Cotta and Sorbet
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1 cup simple syrup (equal parts sugar and water)
1 pound fresh Hill Country peaches, peeled and pitted
2 tablespoons lemon juice
3 leaves Thai basil (or another type of basil), thinly sliced
Make the simple syrup by combining the water and sugar in a pot, and bring to a boil until all the sugar has dissolved.
Combine the peaches, simple syrup, lemon juice, and basil in a blender. Freeze the mixture for at least four hours or until firm.
INGREDIENTS:
Ginger Tuile
3/4 cup sugar
3 large egg whites
1/2 cup butter, room temperature
1/2 cup flour
1 teaspoon ground ginger
INSTRUCTIONS:
Ginger Tuile
A tuile is a thin baked wafer that can be formed into shapes while still warm.
In a bowl, gently mix together the sugar and egg whites. Add the butter and whisk. Then, add the flour and ginger. Combine the ingredients until smooth.
Refrigerate for at least three hours.
Heat the oven to 325 degrees. On a non-stick baking mat, spread the batter in small circles and bake 10 to 12 minutes or until golden brown. If desired, shape the wafers immediately before they cool.
