SESAME TUILES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
- Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
- Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).
ORANGE BLACK SESAME TUILLES
Steps:
- Preheat oven to 350 degrees F.
- Cream sugar and butter together in a mixer. Gradually add flour and continue to mix for 2 to 3 minutes until thoroughly combined. Add remaining ingredients and mix just until blended.
- Apply an even coating of nonstick spray to a sheet pan to prevent sticking. Drop mixture by tablespoons onto the sheet tray. Dip your fingers into cold water and pat down gently into a very thin layer.
- Bake until lightly brown around edges and crisp for approximately 5 to 8 minutes. Remove with a spatula, take caution, these will be very hot! If you want, you can curve
- cookies by laying them over a bottle until they set up (it only takes a few seconds).
- In a blender combine sliced bananas, sliced strawberries, yogurt and juices. Pour into martini glasses and top with whipped cream and Orange Sesame-Seed Tuilles for garnish.
MUSTARD SEED TUILLE WITH RASPBERRY SORBET
Steps:
- Preheat oven to 325 degrees F.
- In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate.
- Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside.
- To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.
SPIKED ORANGE SMOOTHIE
Steps:
- Combine all ingredients in a blender. Blend until smooth. Divide among glasses.
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