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Strawberry Whip in a Black Sesame Tuile

5

160 min

Strawberry Whip in a Black Sesame Tuile

Strawberry Whip in a Black Sesame Tuile Photo 1

Time

160 min

Serving

4 persons

Calories

398

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
One of the easiest, simplest, and best fresh strawberry desserts served in a light and crispy sesame cookie bowl.

Ingredients

  • or roughly chopped fresh strawberries: 1 cup (diced)
  • white sugar: 0.25 cup
  • ice cold heavy cream: 0.75 cup
  • all-purpose flour: 0.25 cup
  • white sugar: 0.25 cup
  • butter: 3 Tbsp (melted)
  • egg white: 1 piece
  • black sesame seeds: 1 Tbsp (plus more as needed)
  • vanilla extract: 0.5 tsp
  • pinch of salt:

Metric Conversion

Stages of cooking

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  1. Combine diced strawberries and sugar for the strawberry whip in a bowl and mix well. Refrigerate for 2 to 3 hours, tossing occasionally.
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  2. While strawberries are macerating, make the tuile cups. Combine flour, sugar, melted butter, egg white, sesame seeds, vanilla extract, and salt in a bowl. Whisk for 2 minutes or until very smooth.
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  3. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheet2 with silicone baking mats.
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  4. Spread a heaping spoonful of batter onto the silicone baking mat and spread it into a circle about 5 1/2 inches across. Two per pan are recommended, since you have to shape them while still hot.
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  5. Bake in the preheated oven until the center of the tuile is golden-brown, with the edges darker brown, 10 to 12 minutes.
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  6. While hot, transfer the tuile cookie into a small bowl, and press down in the center with a smaller bowl to make the bowl shape. Wait about 30 seconds, and remove the inside bowl, and allow the tuile to cool fully.
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  7. To finish the whip, add cold heavy cream to the macerated berries and whisk until medium-stiff peaks form.
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  8. Spoon the whip into the tuile cups and serve immediately.
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