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Ice
Cream Tuille Dessert recipe and
photograph created by www.finedinings.com
Recipe Type: ice cream, tuille cookie, dessert, gourmet
Prep Time: 40 min
Total Time: 40 min
Servings: 1
Ingredients:
Ice Cream Timbale
1/4 cup ice cream, your
favorite flavor
4 ounce plastic or paper cups
Tuille
1 egg white
2 teaspoons granulated sugar
3-1/2 tablespoons flour
1/4 teaspoon vanilla
4 tablespoons butter, softened chocolate ganache
Instruction: Ice Cream Timbale
Spoon ice cream into plastic or paper cup pressing in firmly; smooth the top,
cover and freeze. Make a Template (for wrapping around
ice cream timbale)
Make
a cardboard template or stencil approximately 2x12-inches tapering down to a
point at one end (see my photograph).
Make Tuille from
Template To Wrap
Around Ice Cream Timbale Preheat oven to 350 degrees
F.
In a small mixing bowl whip egg white and sugar until stiff and glossy. Add the flour, vanilla and butter mixing at low
speed until well blended. Place
template stencil on a sheet pan lined with a Silpat non-stick baking mat or
parchment paper. Using an offset
spatula, spread tuille dough evenly over the template; carefully remove
the template. Spoon chocolate ganache (recipe below) on dough making designs (see my photograph).
Bake tuille for 7 to 10 minutes or until lightly brown. Remove from oven, working quickly with an empty paper cup nearby,
curve widest part of tuille loosely around the cup, shape the
tapered end into an 'S' (see my photograph). Carefully remove the
paper cup, they are fragile, handle with care. To Serve
Cocoa Powder
Mint Sprigs
Place a fork and spoon, handles crossed, on a serving plate; dust with cocoa
powder (this
can be done hours ahead).
Carefully remove the fork and spoon (see my photograph).
Cut or peel away paper cup from ice cream; place on plate next to cocoa powder design;
place the baked tuille over ice cream timbale,
garnish
with a mint sprig.
Chocolate Ganache: can be made 2 weeks ahead
1/4 cup heavy cream
1 tablespoon corn syrup
3 oz chocolate, finely chopped In a saucepan heat cream
and corn syrup to a simmer; remove from heat; add chocolate
whisking until melted and smooth. Cool.
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