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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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