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.

Nutrition per serving