Recipe - Almond Tuile with Watermelon Sorbet

Did this morning and the recipe was from hehehehehehehe........a great chef STEFANIE from Jamie Oliver's Forum.

I changed her recipe slightly as the Almond Tuile crumbled before my eyes. I remove the butter . Here's the recipe.

Watermelon Fruit - 200 gm
Lemon Juice - 1 tbs to 120 ml of Fruits.
Flour - 50 gm
Icing Sugar - 50 gm
Egg White - 2 nos ( additional 1 egg white for the sorbet )
Almond Flakes - 20 gm
Almond Extract - 2 dashes

Freeze Cut Fruit. Beat 1 egg white with a pinch of salt till stiff. Blend the freeze cut fruit and add 250ml of simple syrup, beaten egg white and lemon juice. Freeze. Reblend and freeze again. Do it 3 times - the blending and freezing. You will get a kinda smooth Sorbet.

For the Almond Tuile

Preheat oven to 175C or 350F and line a baking sheet with parchment paper. I skip this as I prefer to grease the baking sheet / tray with shortening.

In a bowl, whisk the egg white with icing sugar and salt. Add in almond extract ( optional ) and add in the flour.Mixed till well combined. Let the batter rest at room temprature for 30 minutes. For Stefanie's version, she whisk in the flour, sugar and salt first. Whisk in egg white, butter ( 200 gm ) and almond extract. Rest for 45 minutes.

Dropped rounder tablespoon of batter abot 6 inches apart onto the baking tray. Using the back of spoon , spread the batter into a 5 - 6 inches round. Sprinkle each round with almond flakes and baked for about 5 - 8 minutes. Using a thin spatula, quickly remove the cookies one at a time and drape over inverted ramekin to create a cup shape. Cool tuiles completely on the ramekin, then gently transfer to platter till use.

If cookies become too brittle, replace baking tray into oven for about 10 seconds to soften.

To serve, scoop fruit sorbet into almond tuile cup and garnish with a twist of lemon and a sprig of mint.

Adjust the flavour if need be as each of us have different taste bud.

Cheers !