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Tuile cones with cherry and pistachio cream
Makes 12-16 Desserts and puddings
Ingredients
- 2 egg whites
- 100g caster sugar
- 50g butter, melted and cooled
- 50g plain flour
- 1tsp vanilla extract
For the filling
- 300ml whipping cream
- 20g caster sugar
- 2tsp kirsch
- 15 morello cherries in syrup, drained and chopped, some syrup reserved
- handful pistachios, chopped, to sprinkle
Method
In a bowl, whisk the egg whites until they are white and fluffy, add the sugar, a little at a time, until fully incorporated, then mix in the remaining ingredients.
Preheat the oven to 210C/190C F/Gas 6 and line 2 baking trays with baking paper. Put 4 walnut-sized spoonfuls of the mixture on each prepared baking tray and bake for 6-9 minutes until they are lightly
coloured and have spread.
Remove from the oven and allow to sit for a minute or so until they are touchable, then wrap them around metal cones and allow to cool completely - after around 3 minutes they will hold their shape. Meanwhile, repeat with the remaining mixture, to make 12-16 in total.
To make the filling, put the cream in a bowl, add the sugar and whip until it forms a ribbon when you lift the whisk. Add the kirsch and fold in the cherries.
Spoon or pipe the mixture into the cooled cones, sprinkle over a few chopped pistachios at the top of each cone and drizzle a small amount of syrup over to serve.
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