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Ice
Cream Tuille Dessert
recipe and
photograph created by www.finedinings.com
a make ahead dessert for
dinner parties
Template
can be made weeks ahead
Make
a cardboard template or stencil approximately 2x12-inches tapering down to a
point at one end (see my photograph).
for each serving:
Timbale
can be done 1 week ahead
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 tops,
cover and freeze.
Tuille Recipe
baked
tuilles can be made hours ahead, covered at room
temperature
1 egg white
2 teaspoons sugar
3-1/2 tablespoons flour
1/4 teaspoon vanilla
4 tablespoons butter, softened
chocolate ganache
In a small mixing bowl whip the egg white and sugar until stiff and glossy. Add the flour, vanilla and butter mixing at low
speed until well blended.
Place
template stencil on a sheet pan lined with a Silpat non-stick baking mat. Using an offset
spatula, spread tuille dough evenly over the template; carefully remove
the template; spoon chocolate ganache on dough making designs (see my photograph).
Bake tuilles at 350° for 7 to 10 minutes or until lightly browned. Remove from oven, working quickly with an empty paper cup nearby,
curve widest part of tuille loosely around the cup, shape the
tapered end into an 'S' (see my photograph). Carefully remove the
paper cup.
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.
Cut or peel away paper cup from ice cream; place on plate next to cocoa powder design;
place the shaped tuille over ice cream,
garnish
with a mint sprig.
Wine recommendation: Sauterne
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