The concord grape ice cream, served in tuile cups, is a delicious and unusual dessert, to enjoy a taste of autumn! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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The concord grape ice cream in tuile cups is a delicious and unusual dessert, to enjoy a taste of autumn… let’s see how to make it!
Ingredients for 8 servings
Concord grape ice cream in tuile cups
(8 servings)
• the juice of ½ lemon
• less than 1 cup (200 ml) of heavy cream
• 1 lb (500 g) of concord grapes
• 1 ¼ cups (250 g) of white sugar For the tuile cups
• 1/3 stick (40 g) of butter
• 1 egg white
• 1/3 cup (40 g) of cake flour
• 1/5 cup (40 g) of white sugar
• 1 pinch of salt
First wash and remove the grapes from the stem, then add the grapes to a food processor… and process until you have a smooth puree.
After the concord grapes have been pureed, pass through a fine strainer, so… place a strainer over a bowl… and pour in the grape puree; now press with a spatula… and squeeze out all the juice, as you can see; you can use a food mill for this step, if you prefer. Now add the juice of half a lemon… cover with cling film… and place in the freezer for at least half an hour until very cold, but not frozen.
While the grape mixture is cooling, combine the heavy cream with the sugar in a small saucepan… and stir to dissolve; when the sugar has dissolved completely, place the saucepan in a bowl of ice and water; once chilled, transfer to a bowl, cover with cling film and place in the freezer until very cold but not frozen.
Now the two mixtures are nice and cold, so add one to the other… mix well, then pour into the ice cream maker; for best results, the mixing bowl should be ice cold, so remember to freeze it overnight. Pour in the mixture… turn it on, and let it run for at least 30-40 minutes.
While the ice cream maker is running, move on to the tuile cups, for serving the ice cream. In a bowl, combine the butter, that has been melted, and allowed to cool a little, with the sugar, and stir for a couple of minutes. Well, now set aside, put the egg white in a separate bowl, at room temperature is better, add a pinch of salt, and beat until soft peaks form.
Ok, that’s enough, as you can see the egg white has formed soft peaks, not stiff; now fold the egg white into the butter and sugar mixture… and finally sift in the flour: stir until you have an even mixture with no lumps.
To make the tuile cups, line a baking tray with parchment paper, that has been cut into 4 squares, about 6-7 inches (15-17 cm) on a side; this amount of batter makes about 8 cups, so divide it into 8 portions. So place a spoonful into the middle of a square and spread into a circle with the back of a spoon, 5 inches (12 cm) in diameter, more or less. After spreading the batter, bake in a preheated static oven at 350°F (180°C) for about 5-10 minutes, until the edges turn golden brown.
The tuile is ready, so take it out of the oven and shape into cups quickly, while still soft and pliable. If you wait too long, it will be too brittle to work with. If you drape it over an inverted bowl like this, you’ll get a wide, shallow tuile cup; if you want it to be taller and more narrow, use a glass like this, press down and let it cool. Or you can do the opposite, that is push the tuile into the bowl, but in this case you need to hold in position until set… as the paper tends to lift up, as you can see. You can create your favourite shapes. Just work quickly, because the tuile will crack as it cools.
When you remove the ice cream from the ice cream maker, place in the freezer for at least 4 hours, overnight is better, then scoop into balls and serve in your tuile cups, perhaps garnished with fresh concord grapes or, why not, with whipped cream. From Sonia, bye bye and see you next videorecipe!