Vegan Tuiles with Mango Lime Sorbet

"This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux."

Despite the best of intentions, this is the latest I've ever posted a Daring Bakers challenge, hopefully before my membership becomes extinct! The road finally taken to eventually produce tuiles was, shall we say, complicated and overly ambitious.

As you can see from this photo of one(!) of my stencils, I had hopelessly grand plans for a Jurassic panorama of tuiles, complete with flora and fauna. It might have worked if I had baked traditional tuiles, but the veganized version of Jurassic Park was not to be.

For my first attempt at baking the lovelies, I tried this recipe for Cinnamon Nutmeg Tuiles substituting Earth Balance for the butter. Disaster would be too kind a word for the outcome.

I next tried Vegan YumYum's recipe for tuiles, with far better results, but complicated designs were still out of reach. The only change I made to the batter was to use preground flax seed meal, instead of pulverizing whole flax seeds, since I don't have a grinder that hasn't been used to grind coffee. The flax meal left little flecks in the cookies, but I like the look of them.

Despite being led astray by Epicurious with the first tuile recipe, I made half a batch of this recipe for Mango Sorbet, ignoring the directions for serving in the mango skins. Since I don't have an ice cream maker, I simply whipped it up in my food processor, froze it, then whipped it up again. The sorbet was wonderfully creamy and simply delicious, and we will definitely be having it again, with or without the tuiles.