What is a Cornet?
Making Molds
The Recipe
Making the Batter
Making the Cookies
Rolling the Cornets
Filling the Cornets

What is a cornet?

Cornets are lovely, delicate cookies, perfect for a light, delicious and very gourmet dessert. Fill these cornets with your favorite fresh, seasonal fruit and whipped cream or pipe in your favorite Mousse (see below). They make a perfect ending to a gourmet meal leaving your guests with a touch of sweetness but not overwhelming them with a heavy dessert that makes them feel as if the buttons on their pants are going to explode!

Making the Molds

These cornets are shaped like a cone. In order to form them into the cone shape you will need to create a mold. Alternatively you can use a thin cone mold (available at some fine kitchen stores), but if you don’t have this luxury you can easily make your own. To make the molds, take a medium sheet of aluminum foil and scrunch it up and form it into a solid cone. Don’t worry if it is not perfectly smooth, you won’t be pressing the cookie into the foil just using it as a general shape to form around. Make 4 of these molds.

The Recipe

For the Cornets:

• 3 ounces unsalted butter
• 6 Tablespoons sugar
• 1/2 teaspoon gf vanilla extract
• 2 egg whites
• 3 Tablespoons gf flour*
• 1/2 teaspoon xanthan gum

*Note: We used The Gluten Free Pantry’s Country French Bread mix for the gf flour in this recipe.

Making the Batter

In a small saucepan, melt the butter over medium-low heat. Whisk in the sugar. Add the vanilla and egg white; whisk for 1 minute. Add the gf flour and xanthan gum and whisk until smooth. The batter will be fairly liquid.

Making the Cookies:

Preheat the oven to 375°F. Line a cookie sheet with parchment paper. Spoon a heaping tablespoon (for each cookie) of the batter onto the prepared cookie sheet, making only 4 cookies at a time. Using the bottom of the spoon, spread the cookies in a circular motion until each cookie is about 5 inches in diameter. Bake the cookies for 10 minutes or until golden (they will still be very soft).

Rolling the Cornets:

Remove the cookies from the oven and let rest on the cookie sheet for 1 minute before molding (if they are molded too soon they will crack).

When cool, carefully remove the aluminum cones. Repeat this process with the remaining batter.

Filling the Cornets:

Ingredients:

• 1 cup heavy cream
• 2 Tablespoons sugar
• 4 cups fresh seasonal fruit
  

Whip the cream with 2 tablespoons sugar until stiff. Transfer the whipped cream to a pastry bag. Place each cornet onto dessert plates. Pipe the whipped cream into the center of each cornet. Place fresh fruit in and around the cornet. Using a sifter or a fine mesh sieve sprinkle powdered sugar over the top and around the plate. Serve immediately.