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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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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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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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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheet2 with silicone baking mats.
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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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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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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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To finish the whip, add cold heavy cream to the macerated berries and whisk until medium-stiff peaks form.
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Spoon the whip into the tuile cups and serve immediately.
