This simple recipe is definitely one to add to your savoury garnishing repertoire. It's easy to put together and the paste keeps a couple of weeks in the fridge so you can bake fresh tuiles as you need them.
With these tuiles you can effortlessly introduce a crunch component to your entrée dishes, appetizers, salads or even a main course - a versatile touch that will elevate your culinary creations.
- 30g (1oz) egg white
- 20g (1 1/2 tablespoons) parmesan cheese
- 15g (1 1/4 tablespoons) butter, melted
- 10g (1 tablespoon) flour
- 10g (1 tablespoon) cornflour
- Chopped herbs or other flavourings
- Whisk the egg white until foamy.
- Add the parmesan cheese and mix together.
- Add the melted butter and mix together.
- Add the flour and cornflour and stir to bring it all together.
- Add the herbs or flavourings
- Leave it to firm up to a spreadable consistency.
- Spread over a stencil and par-bake at 180 degrees Celsius (350 degrees Fahrenheit) until it has just set enough to lift it off the baking sheet.
- Take it out of the oven and mould it.
- Put it back in the oven and finish cooking until golden.
- Remove from the oven and leave it to cool.
I used this as a garnish for a sweet potato and chickpea salad.