Ice Cream Tuile Cookie Dessert
Cookie wrapped around Timbale of Ice Cream

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Ice Cream Tuille Dessert

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Ice Cream Tuile Dessert 
recipe and photograph created by www.finedinings.com




Recipe Type: ice cream, tuile cookie, dessert, gourmet

Prep Time: 40 min
Total Time: 40 min
Servings: 1


Ice Cream Timbale
1/4 cup ice cream
, your favorite flavor
4 ounce plastic or paper cups

Spoon ice cream into plastic or paper cup pressing in firmly; smooth the top, cover and freeze.


Tuile

1 egg white
2 teaspoons granulated sugar
3-1/2 tablespoons flour
1/4 teaspoon vanilla
4 tablespoons butter, softened
chocolate ganache

Make a cardboard template (stencil) for wrapping around ice cream timbale approximately 2x12-inches tapering down to a point at one end (see my photograph).

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 stencil on a sheet pan lined with a Silpat non-stick baking mat or parchment paper. Using an offset spatula, spread tuile dough evenly over the stencil; carefully remove the template.  Spoon chocolate ganache (recipe below) on dough making designs (see my photograph).

Bake tuile for 7 to 10 minutes or until lightly brown. Remove from oven, working quickly with an empty paper cup nearby, curve widest part of tuile 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 tuile 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.



Wine recommendation: Sauturne

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established 2001 www.finedinings.com