Sunday, April 27, 2008

Strawberry Ice Cream with Almond Tuile

For the strawberry ice cream, I cooked the strawberries with balsamic vinegar, and some sugar, then pureed the resulting mixture. Then filtered out the strawberry "seeds" and flesh, and combined the extracted strawberry juice into the ice cream base.

Almond Tuile
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 5 tablespoons unsalted butter, melted
- 1 teaspoon almond extract

  1. Preheat oven to 325 degrees F.
  2. Bake 8-10 minutes, or until they start to turn golden brown. Don't undercook, or the tuiles will be undone, and soggy.
  3. Remove them from oven, and drape over dowel to induce a curved shape.
  4. Let cool on dowel.
  5. Transfer to air-tight container.
  6. Tuiles can be shaped with stencils very easily.


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