Pineapple compote
Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Coconut tuiles
- Preparation and cooking time
- Total time
- Ready in 1¼ hours, plus cooling time
- A challenge
- Makes 24
Skip to ingredients
- 50g unsalted butter
- 85g desiccated coconut
- 85g icing sugarsifted
- 25g plain flour
- 2medium egg whites
Nutrition: per serving
- kcal55
- fat4g
- saturates3g
- carbs5g
- sugars4g
- fibre1g
- protein1g
- salt0.02glow
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.