Sesame Tuile Vanilla Ice Cream Garnished With Raspberries And Lychees Recipes

SESAME TUILES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
• Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
• Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).

SESAME TUILE, VANILLA ICE CREAM GARNISHED WITH RASPBERRIES AND LYCHEES

Steps:

• In an electric standing mixer beat together the egg whites, egg, confectioners' sugar and bread flour until blended into a smooth batter. Fold in the lemon zest. Refrigerate, covered, overnight. Preheat the oven to 350 degrees F. Butter and flour a sheet pan or use a non-stick cookie sheet. Using a small off set spatula, spread 1 teaspoon of the batter into 5-inch circles spaced 3 inches apart. The batter should be spread thin. Sprinkle the tops of the rounds with sesame seeds. Bake a few at a time until the edges begin to brown for about 5 minutes. Working quickly use a spatula to remove the tuiles from the sheet pan and then mold them over the top of a 1 cup bowl. When they have cooled remove the molded tuiles and allow them to cool completely. When ready to serve place individual tuiles on decorative dessert plates. Carefully scoop ice cream to fill tuile, then top with raspberries and lychees.

SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM

Steps:

• Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
• Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
• Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
• Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.