Page 14 - Fresh Magazine - Summer 2017

nicecem & fruitytrets
KITCHEN SWOT
The cooked tuile sets
Blueberry ice cream banana split quickly, so if they
become crisp before
SERVES 4 you get a chance to
shape them, pop them
back in the oven for 10
250g fresh blueberries TO SERVE to 20 seconds to soften
½ lime, juice only 4 bananas and then try again.
1 egg 100ml cream, softly whipped
1 egg yolk 25g almonds, hazelnuts or pecans
100g caster sugar 4 tablespoons desiccated coconut,
½ teaspoon vanilla extract toasted
300ml cream 4 tuile straws, optional
Place all but a handful of the blueberries plastic tub, one where the mixture will
in a small pan with the lime juice be deep enough to be able to create
and simmer over a low heat for 3 to 4 scoops from it once set. Cover and freeze
minutes, until they begin to pop and for at least 6 hours or overnight, until
release their juices. Crush them with set rm.
a fork as they cook to help this along. Remove the ice cream from the freezer
Transfer to a mini blender and blitz until about 20 minutes before serving to
smooth. Reserve 4 tablespoons of the soften up a little. Use an ice cream scoop Wafer tuile baskets,
purée in a small bowl for serving and set to create eight balls. cones and straws
the rest aside for now.
Arrange two scoops of ice cream in the MAKES 8
Place the egg, egg yolk, sugar and centre of each serving plate. Peel and
vanilla in a heatproof bowl set over split the bananas in half. Place one half
a pan of simmering water. Using an on either side of each ice cream portion. 1 large egg white
electric mixer, whisk for 5 to 6 minutes, Pipe or spoon the whipped cream on 3 tablespoons caster sugar
until really thick and pale. Remove and top of the ice cream, then drizzle the 1 tablespoon light golden brown sugar
stir the blueberry purée through until reserved blueberry purée over. Scatter 1 tablespoon butter, melted
well mixed. Leave to cool completely. with the nuts, coconut and the reserved ½ teaspoon vanilla extract
Once this mixture is cool, whisk the blueberries. Serve with a tuile straw if 3 tablespoons plain our
cream to soft peaks, then gently fold it you like.
through until well blended. Pour into a Preheat the oven to 170°C/gas mark 3. Line a large
baking sheet with non-stick baking paper.
Cut out a piece of plastic, such as the lid of a food
container, to make a at 10cm circle template. You
only want the outer edge for the template, leaving
the middle open to ll later on. Turn a glass, mu n tin
or dariole mould upside down if you’re making tuile
Gluten free baskets.
Place the egg white and sugars in a bowl and whisk
until a little frothy. Stir in the melted butter and
vanilla extract, then stir in the our to make a smooth,
slightly thick batter.
Place the plastic template on the lined tray and spoon
about 1 tablespoon of the batter into the centre. Use
a small o set spatula or the back of a spoon to spread
the mixture to ll the entire circle, making it as even
as possible. Carefully lift the template up to reveal a
perfect circle. Repeat to make three more. It’s best to
work with just four at a time, as you will need to shape
them really quickly once baked, before they crisp up.
Bake this rst batch in the oven for 9 to 10 minutes,
until cooked and evenly golden. Working quickly
before they set, carefully lift each tuile and shape it
TIP
Swap the blueberries for other berries, like strawberries gently over the glass, mu n tin or dariole mould for
or raspberries. Or instead of the fruit purée, make a basket shape, roll into a scroll for a straw shape or
a regular vanilla ice cream by adding a little vanilla twist into a cone shape.
extract or the seeds from a vanilla pod. To make a mint Leave these aside to cool, carefully removing the
chocolate ice cream, add peppermint extract to taste, baskets from the mould once crisp. Repeat with the
100g of milk or dark chocolate chips and a little green remaining mixture to make ve more shapes. Use to
food colouring if liked. For chocolate ice cream, add serve with ice cream. These will keep for up to a week
100g of melted and cooled milk or dark chocolate. in an airtight container in a cool, dry place.

12 | FRESH SUMMER 2017

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