Ginger orange tuile cup with orange-kissed strawberries
Originating in France, a tuile (pronounced "tweel") is a thin, crisp cookie shaped over a rounded object while still hot from the oven. For this recipe, tuile cups are filled with ice cream and topped with strawberries.
Chef Samantha WardExquisite Desserts
, Palm Desert
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Ginger orange tuile cup
2 cups plus 5 tbsp. sugar
8 1/2 tbsp. all-purpose flour
1 tbsp. ground ginger
3/4 cup plus 1 tbsp. melted butter
3/4 cup plus 1 tbsp. fresh-squeezed orange juice
2 pints strawberries
2 tbsp. sugar
3 to 4 tbsp. orange-flavored brandy liqueur, such as Grand Marnier
Vanilla ice cream, lemon sorbet or mascarpone cream (see note)
Fresh mint leaves, for garnish
For tuile cup: Mix together sugar, flour and ginger. Add hot, melted butter and orange juice and mix until thoroughly combined. Wrap and chill dough for at least 2 hours before scooping.
Preheat oven to 315 degrees. Place a 12-by-16-inch silicone baking mat or parchment paper on a baking pan of the same size. Using a measurement of about 1/6 cup, place 4 rounds of dough on each mat, evenly spaced and far apart from each other. Slightly flatten rounds and bake for 12 to 15 minutes or until golden brown. Remove from oven and while still warm, use a spatula to pick up the tuile rounds and shape over an overturned coffee cup or small ramekin. Cool and remove from ramekin. Set aside. Repeat with remaining dough.
For strawberries: Gently wipe berries with a damp cloth, remove greens and cut into quarters. Sprinkle strawberries with sugar and liqueur and let sit to release their own juices.
To serve: Place tuile cups upright. Scoop vanilla ice cream, lemon sorbet or mascarpone cream into each cup. Top with strawberries and garnish with mint.
Note: Samantha Ward shares her recipe for mascarpone cream.
Serves 8 to 10