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Coconut tuiles

Coconut tuiles

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  • Preparation and cooking time
    • Total time
    • Ready in 1¼ hours, plus cooling time
  • A challenge
  • Makes 24

An elegant finishing touch for your dinner party dessert, from Gordon Ramsay

Nutrition:
HighlightNutrientUnit
kcal55
fat4g
saturates3g
carbs5g
sugars4g
fibre1g
protein1g
low insalt0.02g
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Ingredients

  • 50g unsalted butter
  • 85g desiccated coconut
  • 85g icing sugar , sifted
  • 25g plain flour
  • 2medium egg whites

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2003

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Overall rating

A star rating of 4.7 out of 5.7 ratings
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