posted by Sue Freeman 09-21-98 10:05 PM
Source Doug Cooper Chef
Almond Tuille
1/2 cup butter, softened
1/2 cup sugar
1/2 cup corn syrup
1/2 cup flour
1 cup sliced almonds
By hand and not beater mix butter, syrup and sugar well. You don't want a lot of air in these. Add flour
and mix. You
should have a mixture that is pretty stiff. Add almonds.
Preheat oven to 325 degrees.
On a cookie sheet covered with parchment paper, spray the paper well with a non stick spray. Put 3 mounds the size of 1 full round teaspoon on each cookie sheet. (only do two sheets at a time.) Bake
for 12 minutes until a very dark and golden brown.
These will spread out very thinly. When done remove from
oven and gently fork back edges that run together and make sure there are 3 circles.
Let cool for about 2 minutes. Immediately peel off paper and place over upside down cups or custard dishes or anything round that it can hang over.
Let cool for 5 minutes and remove. You will then have a very delicate and fragile cup. Carefully remove and set aside.
Take a mixture of raspberries and black berries and coat with sugar and mix. Let sit until berries make it's own
mixture. (or to speed things up add one cup hot water and stir to dissolve sugar and it will make it's own juice
very rapidly.)
Fill each cup with a scoop of ice cream and top with berries.
You can also make ice cream stacks by making almond tuilles and let them cool flat. Slice ice cream so you have slices and layer a tuille a slice of ice cream another tuille a layer of ice cream a layer of tuille and another layer of ice cream. (If you have those shaped bread tubes you can make ice cream and slice it off in the shapes of stars etc.
Top with one of these )and then top with berries and drizzle with juice. Sprinkle with few berries at base of stack also. Be imaginative and use different flavors and different berries.
You can also make these and crumble them to sprinkle over ice cream.