This is a beautiful, very gourmet French dessert of a baked sweet wafer thin crisp tuille cookie
shaped into an arc, an 'S' curve, with the wide end fitted over a timbale of ice cream.
Recipe Type: ice cream, tuille cookie, dessert, very gourmet
Prep Time: 40 min
Total Time: 40 min
Ice Cream Timbale
1/4 cup ice cream your favorite flavor
4 ounce plastic or paper cups
Spoon ice cream into plastic or paper cups pressing in firmly; smooth the top, cover and freeze.
1 egg white
2 teaspoons granulated sugar
3-1/2 tablespoons flour
1/4 teaspoon vanilla
4 tablespoons butter, softened
chocolate ganache Recipe Below
An empty paper cup to shape the tuille
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 you just made on a sheet pan lined with a Silpat non-stick baking mat or use parchment paper. Using an offset spatula, spread tuille dough evenly over the stencil; carefully remove the stencil template. Spoon chocolate ganache (recipe below) on dough making designs (see my photograph).
Bake tuille for 7 to 10 minutes or until lightly brown.
Tuilles must be curved while they are hot, otherwise they will crack and break.
Remove tuille from oven, working quickly while the tuille is still hot, shape the widest end loosely around an empty paper cup you have placed nearby, then shape the tapered end into an 'S' (see my photograph).
Place an empty 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 the paper cup from the ice cream; place the ice cream on a plate next to the cocoa powder design you made with a fork and spoon. Very carefully fit the baked long tuille over the ice cream timbale. Garnish with a mint sprig.
Chocolate Ganache: (used to make designs on tuille... this can be made ahead of time)
1/4 cup heavy cream
1 tablespoon corn syrup
3 oz chocolate, finely chopped.
In a saucepan heat the cream and corn syrup to a simmer; remove from heat; add chocolate whisking until melted and smooth. Cool. Ganache can be made 2 weeks ahead.
|Wine recommendation: Sauturne|