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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.
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