Cranberry Sherbet in Tuile Cups

Ingredients

• 1 tablespoon butter melted
• 1 tablespoon canola oil 
• 1 tablespoon rum (raspberry-flavored liqueur)
• 3 tablespoons light-colored corn syrup 
• 1 tablespoon cornstarch 
• 12 ounce cranberries fresh
• 1 large egg white lightly beaten
• 6 tablespoons flour all-purpose
• 0.3 cup heavy whipping cream 
• 2 teaspoons juice of lime fresh
• 3 tablespoons milk 2% reduced-fat
• 1 teaspoon orange rind grated
• 0.1 teaspoon salt 
• 1 Dash salt 
• 1 ounce semisweet white finely chopped
• 0.3 cup sugar 
• 2 tablespoons sparkling sugar 
• 6 tablespoons sugar 
• 0.3 teaspoon vanilla extract 
• 1.5 cups water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• blender
• microwave
• spatula

Directions

1. To prepare sherbet, combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves.
2. Remove from heat.
3. Place pan in a large ice-filled bowl for 15 minutes or until mixture chills, stirring occasionally.
4. Place sugar mixture, cranberries, liqueur, and juice in a food processor or blender; process until smooth. Press cranberry mixture through a fine sieve over a bowl; discard solids.
5. Add cream to cranberry mixture in bowl; stir well.
6. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze at least 3 hours or until firm.
7. Preheat oven to 35
8. To prepare tuiles, combine 6 tablespoons sugar and next 4 ingredients (through dash of salt) in a bowl, stirring with a whisk.
9. Add 3 tablespoons milk, vanilla, and egg white; stir until smooth.
10. Add oil and butter, stirring until well combined.
11. Coat a baking sheet with baking spray. Using your finger, draw 3 (6-inch) circles about 5 inches apart on baking sheet. Spoon 2 tablespoons batter onto each circle, spreading to edges of circles using the back of a spoon.
12. Bake at 350 for 15 minutes or until browned. Loosen edges of tuiles with a spatula; remove from baking sheet. Working quickly, gently shape each tuile over a 4-inch-tall spice jar or small juice glass to form a shallow scalloped cup; cool completely. (Tuiles are delicate and should be handled carefully when shaped.) Repeat procedure with remaining batter.
13. Place the chocolate in a microwave-safe bowl, and microwave at HIGH 1 minute or until chocolate almost melts, stirring until smooth.
14. Place sparkling sugar in a shallow bowl. Gently coat edges of tuiles with melted chocolate using a small brush, and sprinkle chocolate with sparkling sugar.
15. Let stand for 5 minutes or until firm. Spoon 1/2 cup sherbet into each tuile.
16. Serve immediately.