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Tuiles and Ice Cream Baskets
Easy to make and a good way of using left over egg whites, that I hope you've been saving in your deep freeze.
Tuiles (from the French word for tiles) will turn any simple pud into something for a special occasion; and by moulding it into a basket, while still warm, you have a homemade container for ice cream.
Both tuiles and baskets keep for a few days in an air-tight tin.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
115g/4oz Unsalted Butter, softened
200g/7oz Plain Flour
230g/8oz Caster Sugar
7 medium egg whites (if using from the freezer, 190ml/7 fl oz)
30g/1oz Sesame Seeds
a big pinch of powered Ginger
1. Cream the butter, then add the flour, ginger, sesame seeds and egg whites; mix together thoroughly until smooth.
2. Spread out n teaspoons on a greased baking tray and bake at 190°C/375°F/Gas 5, until golden – around 5-6 minutes.
3. For tuiles put the individual tiles straight from the oven on to a rolling pin or bottle – they will set into shape almost instantly.
4. For baskets, mould the tile around the outside of a small tea cup.
If they start setting before you're ready, simply return to the oven for a few seconds to soften them, and try again.
Taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.gourmetherbs.co.uk