Orange Creamsicle Float Dessert
with a Tuile Cookie


I saw this on a TV food show and thought it was a neat idea and created it in my kitchen... serve the creamsicle in a shot glass with whipped cream. See more of my easy unique
Gourmet Dessert Recipes

another Peggy Bucholz recipe and photograph created for

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Prep Time: 25 min    Total Time:25 min    Yield: 1 serving


1 egg white
2 tablespoons sugar
1/3 cup flour
1/2 teaspoon vanilla
3 tablespoons butter, softened
Vanilla ice cream, softened, use a good quality
Orange carbonated soda, use a good quality
shot glass for each serving
Heavy cream, whipped
Orange zest for garnish
Mint sprigs for garnish


Preheat oven to 350 degrees F.

To make the tuille: In a small mixing bowl whip egg white and sugar together until stiff and glossy. Add the flour, vanilla and butter mixing at low speed until well blended.

Spoon batter into a pastry bag fitted with a small round tip or put into a ziplock bag and clip one corner. Pipe batter onto a sheet pan lined with a Silpat non-stick baking mat or parchment paper; make designs of your choice, I did a backward "S"; (see my photograph). Make as many as you desire.

Bake tuilles for 7 to 10 minutes or until lightly brown. Remove from oven and cool. Can be made hours ahead, covered at room temperature.

To make creamsicle float: Spoon a small amount of ice cream into shot glass, add carbonated soda, top with whipped cream and garnish with orange zest.

Affix a baked tuile to the shot glass, (see my photograph) and serve with a mint sprig.

Wine recommendation: Pinot Gris; Champagne

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001