Ice Cream Tuille Dessert
Recipe




Ice cream tuille dessert recipe 
...Bake thin tuille cookies at 300° for 5 to 7 minutes ...serve tuille over ice cream

  Ice Cream Tuille Dessert Recipe



Ice Cream Tuille Dessert 
recipe and photograph by www.finedinings.com



For each serving:

1/4 cup ice cream
4 ounce plastic or paper cups***
2 tablespoons butter, softened
1/4 cup sugar
1 egg white
1/2 teaspoon vanilla
2 tablespoons flour
chocolate syrup
cocoa powder

Spoon ice cream into plastic or paper cups pressing in firmly; smooth the tops, cover and freeze.  They can be made two days ahead.

In processor mix butter, sugar, egg white, vanilla and flour until smooth. Make a cardboard template or stencil approximately 2x12-inches tapering down to a point. Place template on a non-stick baking sheet, spread tuille dough evenly over template; remove template; spoon chocolate syrup on dough making designs (see my photograph).  

Bake thin tuille cookies at 300° for 5 to 7 minutes. Remove from oven, working quickly with an empty paper cup nearby, curve widest part of the tuille loosely around a cup then make the tapered end into an 'S' shape (see my photograph) They can be made ahead, covered at room temperature.

Place a fork and spoon, handles crossed, on a serving plate; dust with cocoa powder; carefully remove the fork and spoon.  Cut or peel away paper cup from ice cream; place on plate next to cocoa powder design; serve tuille over ice cream.

***Comments:
If you cannot find 4 ounce paper or plastic cups, simply cut 8 ounce cups in half horizontally.

Wine recommendation: Sauterne


Be sure to see more of my Dessert Recipes with photographs


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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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copyright © 2001 www.finedinings.com