Name: Almond & Cointreau tuile with fruits of the forest recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Berry sauce; 100 gram strawberries; 100 gram boysenberries; 100 gram raspberries; 150 gram sugar; 1 tablespoon honey; 3 tablespoon lemon juice; 100 millilitre water; 2 1/1 sheets bronze gelatine, softened in cold water; Tuiles; 30 gram flour; 30 gram icing sugar; 20 gram ground almonds; 30 gram butter, room temperature; 25 gram egg white (approximately 1 medium egg); 20 millilitre cointreau; Berry mousse; 150 millilitre cream; 500 gram ricotta cheese; 100 gram sugar; Garnish; 50 gram strawberries; 50 gram boysenberries or blueberries; 50 gram raspberries; 5 gram mint tips; edible flowers – optional; 10 millilitre sapa (vincotto) – optional

Almond & Cointreau tuile with fruits of the forest recipe

Luca Villari teams up with chef Antonio Crisci at his picturesque Waiheke vineyard and restaurant Poderi Crisci for this sublime Italian dessert. Photography by Todd Eyre.

Almond and Cointreau tuile with fruits of the forest recipe

Serves 4

Cook

30M

Marinate

24H

Ingredients

Berry sauce

100 gram strawberries

100 gram boysenberries

100 gram raspberries

150 gram sugar

1 tablespoon honey

3 tablespoon lemon juice

100 millilitre water

2 1/1 sheets bronze gelatine, softened in cold water

Tuiles

30 gram flour

30 gram icing sugar

20 gram ground almonds

30 gram butter, room temperature

25 gram egg white (approximately 1 medium egg)

20 millilitre cointreau

Berry mousse

150 millilitre cream

500 gram ricotta cheese

100 gram sugar

Garnish

50 gram strawberries

50 gram boysenberries or blueberries

50 gram raspberries

5 gram mint tips

edible flowers – optional

10 millilitre sapa (vincotto) – optional

Method

1.Start this recipe a day ahead. To make the sauce, place berries in a small pot with sugar, honey, lemon juice and water. Bring to the boil then remove from heat.

2.Squeeze gelatine to remove water, add to pot then blend with a hand-held blender and put through a strainer to remove seeds. Cool in the fridge for 5 hours.

3.To prepare the tuiles, preheat oven to 160°C. Mix all the ingredients into a smooth paste then spoon out mixture into thin 10cm discs on a baking paper-lined tray (it will make more than you need). Cook in the oven for 10-12 minutes.

4.To make the berry mousse, whip the cream until soft peaks form. Whip the ricotta together with the sugar. Combine ricotta gently with cream and add three-quarters of the berry sauce; don’t overmix as you want a ripple effect. Refrigerate for 5-6 hours to firm up.

5.To serve, place a spoonful of mousse on the plate followed by a tuile. Add another spoonful of mousse, some fresh berries and top with another tuile. Garnish with more berries, some of the remaining berry sauce and mint tips, plus edible flowers and a few dots of sapa if using.

Women's Weekly Food