- 4 ounces softened butter
- 4 ounces confectioners' sugar
- 4 ounces egg whites
- 4 ounces pastry flour
- 1 tablespoon lavender honey
- 1 (16-ounce) tub mascarpone
- 1 bunch fresh lavender, leaves only
- 2 pints raspberries
- 1 baking potato, like russet
- 1 pint blueberries
- 1 pint blackberries
- 1 pint strawberries
Preheat the oven to375 degrees F.
To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour. Blend all ingredients until smooth. Place the tuile mixture into a pastry bag with a very small straight tip.
Fold together the lavender honey, cheese, and fresh lavender. Place mixture in a pastry bag with a large star tip and set aside.
Puree 1 pint of raspberries in a food processor. Pass through a strainer, and set aside.
Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter. Place a skewer into the flat side of the potato and cover with aluminum foil. This will be the mold around which you shape your tuiles.
Preheat a baking sheet in the oven for approximately 10 minutes. Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally. Bake until the edges are lightly brown, about 4 minutes. Remove from oven and very quickly roll around the potato form to form a cone. Repeat with the remaining tuiles.
Allow the tuile to cool slightly, and then gently remove it from the mold. Pipe the cheese mixture into the cone.
To serve, place the tuile cone on a plate and arrange berries flowing out of the cone. Drizzle with the raspberry coulis.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.