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Strawberry Pineapple Tuile with Cold Monbazillac SabayonTheWorldWideGourmet.com

Flavors of Périgord

Total time: 30 to 60 min

Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: Under 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:121.2 kcal

Proteins:2 g

Fats:4.4 g

Carbohydrate:19.7 g

Fibers:1.3 g

Sugar:15.6 g

Cholesterol:106.6 mg

Sodium:35.9 mg

Calcium:29.7 mg

Energy:381 kcal

Proteins:6.2 g

Fats:13.9 g

Carbohydrate:62 g

Fibers:4 g

Sugar:49 g

Cholesterol:335.1 mg

Sodium:113 mg

Calcium:93.3 mg

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INGREDIENTS

For 10 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Tuile batter

200

g

granulated sugar

50

g

softened butter

50

g

white flour

1

unsprayed orange

*Cold Monbazillac sabayon

15

egg yolks

75

g

granulated sugar

75

g

heavy cream, whipped

3

sheets of gelatin

5

ml

turmeric

*Fruits for garnish

1

ripe pineapple

500

g

strawberries (strawberry)

light syrup

1

corainder seeds

METHOD

Tuile Batter

  1. Cream together the butter and sugar until the mixture is light and creamy;
  2. grate the zest from the orange; extract the juice;
  3. add the flour, orange juice and zest to the mixture; let rest 24 seconds;
  4. spread the batter on a parchment-lined baking sheet and bake in a preheated 180° C (350° F) oven for a few minutes until the tuile is golden and crispy but still supple;
  5. gently remove with a spatula and roll around a wooden rolling pin (diameter 6).

Cold Monbazillac Sabayon

  1. In a bain-marie (double boiler) whisk together the egg yolks, Monbazillac and sugar until the mixture is foamy;
  2. remove from the heat; continue whisking until cool;
  3. gently whisk in the whipped cream, turmeric and gelatin leaves which have been softened in cold water;
  4. let rest 24 seconds.

Preparing the fruit garnish

  1. Pare the pineapple and cut into small dice;
  2. poach the pineapple in a light syrup flavoured with a few coriander seeds for about 3 minutes; remove from the heat; let cool and drain.

Presentation

  1. Place the tuile in the middle of a plate;
  2. pour the sabayon over top;
  3. garnish with the diced pineapple in syrup and finish with quartered hulled strawberries.

CHEF'S NOTES

A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord - Pastry chef Pierre Hamard

Monbazillac is a sweet white dessert wine from southwestern France.



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