Blackberry and Tarragon Tuile
A crisp almond tuile flavoured with blackberry coulis and tarragon purée, created by Erik Hermans, De Limonadefabriek.
⏱️ Prep: 15 min🍳 Cook: 8 min
Nutrition
per 1 piece132
Calories
2g
Protein
17g
Carbs
7g
Fat
Ingredients
| 250 g | icing sugar | |
| 70 g | flour | |
| 150 g | blackberry coulis | |
| 35 g | lemon juice | |
| 100 g | melted butter | |
| 125 g | ground almonds | |
| 1 tsp | 5 ml | tarragon purée |
Instructions
- Combine all the ingredients.
- Allow the batter to rest, then spread on a baking mat using a mould.
- Bake in the oven at 160°C for eight minutes.
- Shape the tuiles while they are still warm, if desired.
- Store in an air-tight container with silicone granules if necessary.
Serving suggestions: As part of a dessert, or as a biscuit served with coffee or tea; delicious with wild strawberries, almonds and rosewater; or in a composition with white chocolate, citrus and vanilla.
(Makes about 730 g.)