Strawberry Whip in a Black Sesame Tuile

Ingredients

• 1 cup fresh strawberries
• 0.25 cups white sugar
• 0.75 cups heavy cream

Instructions

1. 1

   Combine diced strawberries and sugar for the strawberry whip in a bowl and mix well. Refrigerate for 2 to 3 hours, tossing occasionally.

2. 2

   While strawberries are macerating, make the tuile cups. Combine flour, sugar, melted butter, egg white, sesame seeds, vanilla extract, and salt in a bowl. Whisk for 2 minutes or until very smooth.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheet2 with silicone baking mats.

4. 4

   Spread a heaping spoonful of batter onto the silicone baking mat and spread it into a circle about 5 1/2 inches across. Two per pan are recommended, since you have to shape them while still hot.

5. 5

   Bake in the preheated oven until the center of the tuile is golden-brown, with the edges darker brown, 10 to 12 minutes.

6. 6

   While hot, transfer the tuile cookie into a small bowl, and press down in the center with a smaller bowl to make the bowl shape. Wait about 30 seconds, and remove the inside bowl, and allow the tuile to cool fully.

7. 7

   To finish the whip, add cold heavy cream to the macerated berries and whisk until medium-stiff peaks form.

8. 8

   Spoon the whip into the tuile cups and serve immediately.