Vanilla Tuile Sheets with Berried Whipped Cream
150g caster sugar
3 large egg whites
115g butter, melted and cooled to room temperature
65g cake flour
2t vanilla essence
400g frozen summer berries, thawed to room temperature
30g caster sugar
½ cup whipping cream
To make the tuile mixture, place the caster sugar and egg whites in a large mixing bowl and whisk until well combined. Add the melted butter and whisk until combined. Add the flour and vanilla essence, and whisk until a smooth mixture forms. Cover the bowl with cling wrap, and allow to chill in the fridge for two hours.
Preheat the oven to 150°C. Line a baking sheet with greaseproof paper and spray lightly with nonstick cooking spray. Spoon about two tablespoons of the chilled mixture onto the greaseproof paper and spread thinly into a square shape.
Bake for about 10 minutes or until golden in colour. Repeat the process until no mixture remains.
While the tuiles are baking, combine the berries and caster sugar and smash gently with a fork until the berries are broken up and the mixture resembles a purée. Whip the cream until soft peaks form and swirl the berry mixture through the cream. Serve the tuiles alongside the berried cream.
Apple and Summer-Berry Pastilles
600g red apples, unpeeled and roughly chopped
400g frozen mixed berries
1 cup apple juice
1½ cups water
30g apple pectin (available at health food stores)
caster sugar for dusting
Spray a 20cm square baking tin with nonstick cooking spray and line with a double layer of cling wrap. In a medium saucepan, combine the apples, berries, apple juice and water. Over a medium heat, simmer until the apples are very soft. Strain the mixture through a fine sieve – reserve the liquid (it should be ruby red in colour) and discard the softened fruit.
Place the reserved liquid into a medium saucepan and add the sugar and apple pectin. Bring the liquid to the boil and cook for 10 minutes or until reduced by half.
Pour the mixture into the lined baking tin and refrigerate for four hours or until set firmly. Remove from the tin and cut into squares of any size. Roll each square in caster sugar and keep refrigerated until serving.
MAKES ABOUT 20X2.5CM SQUARE PASTILLES
Originally published in HL December 2014