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 tuilles from the sheet pan and then mold them over the top of a 1 cup bowl. When they have cooled remove the molded tuilles and allow them to cool completely. When ready to serve place individual tuilles on decorative dessert plates. Carefully scoop ice cream to fill tuille, then top with raspberries and lychees