Tuiles with Ice Cream and Fudge
Nov
In your mixer bowl, mix together the sugar and egg whites at medium speed until well combined but not foamy. Add the oil and mix. Add the vanilla and flour and mix to a smooth batter. Refrigerate 4 hours or up to two weeks.
Preheat oven to 350 degrees. Line your sheet pan with a silpat or parchment paper. Using an offset spatula, spread a tablespoon of batter thinly into a circle approximately 6 inches in diameter. You will have room for only two circles at a time. Bake tuile for 9 to 10 Minutes or until golden brown. Prepare tortilla bakers upside down on your work surface.
Remove pan from oven and immediately run the spatula under the edges to release. After about 10 seconds you will be able to lift the tuile and place it on the tortilla baker, pressing to follow the shape of the pan. Allow to cool 10 Minutes before removing.
Continue to prepare tuile cups using alternating sheet pans, repeating until you have 12 cups. Allow the pans to cool slightly between uses.
In a heavy sauce pot, combine cream and corn syrup over medium heat until very hot. Remove from flame and add chopped chocolate, stirring until completely combined. If the consistency is too thick to pour add 1-2 tablespoons more corn syrup.
Place 3 small scoops of ice cream in each tuile cup. Drizzle with fudge sauce and garnish with berries, if desired.