Coconut tuiles
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 1¼ hours, plus cooling time
- Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
- Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl.
- Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
- Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
Gordon's tip
For professional looking tuiles, make a stencil from the top of a plastic ice-cream carton. Cut off the rim and draw a perfect 7cm circle in the centre, then cut out the circle using a razorsharp craft knife or a scalpel. Discard the circle. The stencil with the hole in the middle can be used over and over again.
55 kcalories, protein 1g, carbohydrate 5g, fat 4 g, saturated fat 3g, fibre 1g, salt 0.02 g
Recipe from Good Food magazine, December 2003.
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http://www.bbcgoodfood.com/recipes/2706/
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Ingredients
- 50g unsalted butter
- 85g desiccated coconut
- 85g icing sugar , sifted
- 25g plain flour
- 2 medium egg whites
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Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 1¼ hours, plus cooling timeIngredients
- 50g unsalted butter
- 85g desiccated coconut
- 85g icing sugar , sifted
- 25g plain flour
- 2 medium egg whites
55 kcalories, protein 1g, carbohydrate 5g, fat 4 g, saturated fat 3g, fibre 1g, salt 0.02 g
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30 January 2008
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