Mar 11
Burnt honey-orange tuiles
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Burnt honey-orange tuiles
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#tiles #mossy #roof #tuiles #toit #toiToitMonToit #toitEmoi #mousse #enFlanant #sunny #sunday #blueSky
Gnome grown, compter ses coccinelles!
English below Coucou mes p’tites patates botaniques! Alors non, ça n’est pas une nouveauté de chez The Dark imp, comme je vous en propose régulièrement, mais un jeu datant de 2019, bien entendu par l’excellente créatrice Ellie Dix, graphiquement appuyée ici par Anastasia Cartovenco! Gnome grown est un classique jeu de placement, dans lequel nous allons tenter des agencements de tuiles afin…
Forest Berry Gelato
In Italian, this would be called “frutti di bosco,” or “fruits of the forest.” Often it’s made as a sorbetto, but this recipe makes a delicious creamy gelato.
You can make this with any combination of berries and any choice of juice that harmonizes well with the fruit you chose. If you choose a sweeter juice, you may want to reduce the sugar slightly.
Forest Berry Gelato
3/4 c. sugar 1 c. tart cherry juice, or other fruit juice of your choice 3 c. mixed berries and cherries — strawberries, blackberries, blueberries, raspberries, sweet or tart cherries 1 c. heavy cream Prepare your ice cream maker if necessary. Place a large bowl and the beater or beaters for your mixer into the freezer to chill. Add the sugar and juice to a small saucepan. Bring to a simmer over medium heat, and stir until the sugar is dissolved. Set aside to cool. Pit the cherries, if using. Puree the berries and cherries in a blender. Add the cooled juice syrup, and blend until smooth. Transfer to a different large bowl and refrigerate for at least two hours, until thoroughly chilled.
When the fruit base is ready, make the whipped cream. Add the heavy cream to the freezer-chilled bowl and beat with the freezer-chilled beaters until soft peaks form. Fold the whipped cream gently into the fruit base. This may take a few minutes. Be patient and and fold, do not stir, in order to keep the airiness that the whipped cream provides.
Transfer the gelato to your ice cream maker and churn according to your manufacturer’s directions. When complete, transfer to a container and freeze for at least two hours or overnight.
Makes about 1 quart. Serve garnished with more whipped cream, fresh fruit or mint sprigs, and optionally, a lemon tuile. Lemon Tuiles Makes 8 to 10 tuiles 1/4 c butter 1/4 c sugar 1/4 tsp turmeric 1/2 tsp ground coriander 1/2 tsp lemon zest, grated finely on a microplane 3 Tbsp. all-purpose flour or gluten-free measure-for-measure flour Preheat the oven to 375°. Line a baking sheet with a silicone liner or parchment paper. Make sure the oven is ready before you start cooking. In a small saucepan, melt the butter and sugar together. Add the spices, then remove the pan from the heat and stir in the lemon zest and flour. If the flour does not fully absorb the butter, add a little more at a time by half-teaspoons until the butter is fully incorporated. Drop by rounded teaspoons onto the prepared baking sheet, leaving two to three inches of space between the cookies. They will spread as they cook. Bake for 5 minutes, until the edges are golden and just starting to brown. Remove from the oven and slide the cookies, still on their silicone liner or parchment, onto a cooling rack to cool. Allow to cool until crisp. They will be extremely fragile until they are cool. Tuiles are best eaten the day they’re made, but you can store them in an airtight container on the counter for a couple of days. The amount of sugar in them makes them absorb water from the air and soften easily, so it’s best to eat them soon. Broken cookies and crumbles also make a great topping for ice cream or fruit parfaits.
Coutiches (Nord), entre Douai et Tournai, avec son calvaire.
Les tuiles en vague sont caractéristiques de la région.
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Tangram city, rectangle powa!
#perspective #blueSky #toit #toitToiMonToit #tuiles #blue #color #tiles #instacolor #cielBleu #summer #roof #ete
Tuiles are up today, and I've opted to make these myself. I followed this recipe:
You'll love my easy to follow Tuiles Recipe - wafer thin crispy perfection to top ice cream or desserts. Ideal to use up leftover egg whites
In appearance and texture, these are pretty much exactly like oversized potato chips. The crispness is nice, and the flavor is plain and sweet, similar to a sugar cookie. These are enjoyable, but I think they work better as a dessert topping than a standalone cookie.
4/5