Name: Coconut tuiles
Total time: 1 h 15 min
Yield: Makes 24
Cuisine: Indian
Ingredients: 50g unsalted butter; 85g desiccated coconut; 85g icing sugar sifted; 25g plain flour; 2medium egg whites

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Coconut tuiles

Coconut tuiles

Gordon Ramsay

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Makes 24

A challenge

Total time: 1 hr and 15 mins

Ready in 1¼ hours, plus cooling time

A star rating of 4.7 out of 5.7 ratingsRate

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An elegant finishing touch for your dinner party dessert, from Gordon Ramsay

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
85g desiccated coconut
85g icing sugar

sifted
25g plain flour
2medium egg whites

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Nutrition: per serving

kcal55
fat4g
saturates3g
carbs5g
sugars4g
fibre1g
protein1g
salt0.02g

low

Method

step 1

Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
step 2

Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
step 3

Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
step 4

Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.

RECIPE TIPS

GORDON’S TIP

For professional looking tuiles, make a stencil from the top of a plastic ice-cream carton. Cut off the rim and draw a perfect 7cm circle in the centre, then cut out the circle using a razorsharp craft knife or a scalpel. Discard the circle. The stencil with the hole in the middle can be used over and over again.

Recipe from Good Food magazine, December 2003

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A star rating of 4.7 out of 5.7 ratings

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