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The Caterer

Raspberry tuiles by Stuart Pate

11 September 2006
Raspberry tuiles by Stuart Pate

INGREDIENTS

(makes about 40)

120g raspberries
1 egg white
1tsp sugar

METHOD

Preheat the oven to 120ºC, gas mark ½. Put the ingredients in a jug, blitz them and pass them through a tamis to obtain a smooth, seed-free coulis. Pour the mixture into a sauce bottle with a small nozzle attachment. Prepare baking sheets with Silpat mats or silicone paper. Form blobs of the coulis on to the tray, about a level teaspoon each. Bake at a very low temperature.

Check after 45 minutes. To test whether they are done, they should not be moist or spongy when you touch them in the centre. Leave them to cool for about one minute then lift them off the baking sheet with a thin-edged palette knife.

Stored in a sealed container, these tuiles keep for one to two days. If they do go soft, they can be dried out in an oven for a few minutes.

Stuart Pate

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