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Ingredients

TUILE
100 g icing (confectioners’) sugar
100 g unsalted butter, room temperature
90 g plain (all purpose) flour
20 g Dutch-process cocoa powder
60 g egg whites

 

COCONUT CREAM
250 g coconut cream
25 g liquid glucose
150 g good quality white chocolate
375 g fresh cream, chilled
50 g desiccated coconut

 

ASSEMBLY
300 g fresh raspberries
300 g fresh blueberries
300 g fresh blackberries
icing (confectioners’) sugar
mint leaves

Method

TUILE

  1. Preheat the oven to 170°C. Combine the butter and icing sugar until smooth in the bowl of a stand mixer fitted with a paddle attachment. Sieve in the flour and cocoa powder and lastly add the egg whites. Mix together just until it becomes a smooth paste.
  2. Create a stencil out of an ice cream lid or a similar piece of plastic. Cut a 10 cm disc out of the plastic and place the stencil onto a lined tray. Spread the mixture onto the stencil with a palette knife.
  3. Remove the stencil and repeat the process, you may only get two per tray. Bake the tuile in the prepared oven 8-10 minutes. Lift the tuile off the tray while it is still hot and curve it into a taco shape, placing foil inside so it doesn’t collapse as it cools. These can be stored in an airtight container.

 

COCONUT CREAM

  1. Place white chocolate in a mixing bowl. Combine the coconut cream and glucose together in a small saucepan and bring to the boil. Pour the hot mixture over the white chocolate and whisk until melted. Add in the chilled fresh cream and desiccated coconut. Cool in the fridge for at least four hours and whip just prior to serving.

 

ASSEMBLY

  1. Transfer the whipped coconut cream to a disposable piping bag fitted with a plain round nozzle and pipe it into the base of the tuile shell, about one-third of the way. Scatter the berries on top followed by another few dollops of coconut cream. Decorate with some berries, sieved icing sugar and mint leaves.

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