| Orange Creamsicle Float Dessert
with Tuille
Recipe
another
Peggy
Bucholz
recipe
and photograph created for www.finedinings.com
Recipe Type: dessert, creamsicle, orange, float, ice cream, heavy cream, tuille
Prep Time: 25 min
Total Time:25 min
Yield: 1 servingbr>
Ingredients:
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
Instruction:
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 orange 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.
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Wine
recommendation: Pinot Gris; Champagne |
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