Olive Tuile
A sweet almond tuile studded with chopped Kalamata olives, baked into crisp golden shards for plated desserts.
Nutrition
per 1 piece40
Calories
1g
Protein
4g
Carbs
2g
Fat
Ingredients
| 40 g | ground almonds |
| 32 g | cake flour |
| 80 g | icing sugar |
| 50 g | Kalamata olives, pitted and chopped |
| 72 g | melted butter |
| 64 g | egg whites |
Instructions
- Blend the almonds, flour, and icing sugar together in a food processor.
- Add the olives and blend again.
- While blending, slowly add the melted butter, then the egg whites.
- Refrigerate the mixture to set.
- Spray a silicone baking mat with cooking spray and spread a thin layer of the mixture over it with a palette knife.
- Bake at 180°C for 4 minutes until golden (longer if needed); let cool and break into shards.
Serving suggestions: as part of a composition with basil sorbet, yoghurt-coconut sorbet balls, poached tomatoes, and gooseberries.