Recipe by Grainne O'Keefe
This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Soak the gelatine in cold water.
Bring cream, milk, sugar and vanilla to 98°C.
Add gelatine and whisk. Pass through a sieve.
Spoon into moulds, or glasses, and refrigerate.
Bring the butter, honey and muscovado to the boil in a pan.
Sift in the flour.
Refrigerate for 1 hour.
Preheat oven to 175°C.
Line a baking tray with a silicone liner.
Using a palette knife, spread circles of the tuile mix on the liner.
Bake for 9 minutes. Allow to cool and store in an airtight container, separated by greaseproof paper.
Then finally, cut strawberries into quarters, mix with the sugar and leave for 2 hours until the juices start to come out and the sugar is dissolved.
Ingredients
Directions
Soak the gelatine in cold water.
Bring cream, milk, sugar and vanilla to 98°C.
Add gelatine and whisk. Pass through a sieve.
Spoon into moulds, or glasses, and refrigerate.
Bring the butter, honey and muscovado to the boil in a pan.
Sift in the flour.
Refrigerate for 1 hour.
Preheat oven to 175°C.
Line a baking tray with a silicone liner.
Using a palette knife, spread circles of the tuile mix on the liner.
Bake for 9 minutes. Allow to cool and store in an airtight container, separated by greaseproof paper.
Then finally, cut strawberries into quarters, mix with the sugar and leave for 2 hours until the juices start to come out and the sugar is dissolved.
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