Casquinha
5 egg whites
100 g of butter
200 g of confectioner's sugar sifted
125 g of all-purpose flour sifted
2 tablespoons of chopped lemon balm
Sorbet
8 egg yolks
1/2 liter of whole milk
200 ml of fresh heavy cream
80 g of confectioner's sugar
150 g of candied fruits
1 tablespoon of vanilla essence
Casquinha
5 egg whites
100 g of butter
200 g of confectioner's sugar sifted
125 g of all-purpose flour sifted
2 tablespoons of chopped lemon balm
Sorbet
8 egg yolks
1/2 liter of whole milk
200 ml of fresh heavy cream
80 g of confectioner's sugar
150 g of candied fruits
1 tablespoon of vanilla essence
Casquinha:
Mold a paper cone and line the inside with aluminum foil
Mix the confectioner's sugar with the butter until a paste forms
Beat the egg whites for 2 minutes with a fork
Mix half of the egg whites with the butter paste
Don't stop stirring, add 25 g of flour, the rest of the egg whites, and finally the rest of the flour
Don't overmix the dough
Bake thin discs of 15 cm in diameter on a non-stick baking sheet at 180°C, until they're lightly browned
Remove one disc, roll it quickly into a cone shape, and let it cool
Store them in an airtight container
Do this with all of them and store them in a well-closed pot
Sorbet:
Beat the egg yolks with confectioner's sugar until they're lightened and add hot milk gradually
Add chopped candied fruits and mix well
Cook the mixture over low heat, stirring constantly, until it thickens
Pour into a dish, add vanilla essence, and let it cool
Beat the heavy cream until it becomes whipped cream, then incorporate it into the cooled sorbet and churn in an ice cream maker for 25 minutes.
