Thursday, January 29, 2009
Tuiles the latest DB'rs challenge
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Okay I know I'm sliding in under the wire this month. It seems no matter how I think I'm going to change my procrastinating ways, the DB'rs challenge still sneaks up on me! Anyway this was a fun challenge. There was lots of room for creativity. I made my tuiles into cups filled with strawberry mousse in a pool of strawberry syrup. Just for fun I made some tuiles in the shape of butterflies. I had a great time with this challenge and the end results were very tasty! Be sure to check out all the other DB'rs tuiles. Thanks to our hostesses Karen and Zorra for such a fun challenge!
1 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup strawberries
1/4 cup granulated sugar
1 egg white
3/4 cup heavy cream
In a small bowl, sprinkle the gelatin over 1 tablespoon of the water and let stand until softened, about 5 minutes. In a blender, puree the strawberries with the remaining 2 tablespoons of water. Strain the strawberry puree into a small saucepan; there should be about 3/4 cup. Add the sugar and bring to a boil. Simmer the strawberry mixture over moderate heat, stirring occasionally, until it is slightly reduced, about 5 minutes. Stir in the softened gelatin until dissolved. Let the mixture cool.
In a medium bowl, using an electric mixer, beat the egg white until firm peaks form. Using a rubber spatula, fold in the cooled berry puree until no streaks of white remain. In another bowl, beat the heavy cream until softly whipped. Fold the whipped cream into the berry mixture and refrigerate until chilled, about 1 hour.
3/4 cup water
1/3 cup granulated sugar
Finely grated zest of 1 lemon
1 cup strawberries, plus more for garnish
In a small saucepan, combine the water sugar and lemon zest and bring to a boil. Add the strawberries to the syrup and bring to a boil. Reduce the heat to low and cook, crushing the blackberries against the side of the pan, until the liquid is slightly reduced and the berries have broken down, about 15 minutes. Strain the syrup into a heatproof cup without pressing. Refrigerate the syrup until chilled.