Olive tuile
Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.
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Ingredients
|
40 |
g |
ground almonds |
|
32 |
g |
cake flour |
|
80 |
g |
icing sugar |
|
50 |
g |
Kalamata olives, pitted and finely chopped, with liquid squeezed out |
|
72 |
g |
melted butter |
|
64 |
g |
egg whites |
Preparation method
- Blend the almonds, cake flour, and icing sugar together in a Robot Coupe blender.
- Add the olives and blend again.
- While blending, slowly add the melted butter followed by the egg whites.
- Refrigerate the mixture to set.
- Spray a Silpat mat with cooking spray.
- Using a palette knife, spread a thin layer of the tuile mix over the Silpat mat and bake at 180°C for 4 minutes until golden.
- Bake longer if necessary. Allow the tuiles to cool and break into shards.
Serving suggestions
- As part of a composition, e.g. with basil sorbet, yoghurt-sorbet - coconut balls, poached tomatoes and gooseberries.