Tuiles are traditionally a French wafer biscuit served with a dessert but the word tuile is now used to describe any crispy part of a dish, be it sweet or savoury. Often now made with isomalt (a type of sugar) to ensure a good snap, the first tuiles were a thin biscuit made of flour, eggs and sugar, sometimes with the addition of almond meal. The mix would be spread thinly onto a baking mat, baked until golden brown and folded over a rolling pin whilst still warm to form the traditional curved shape.
Adam Simmonds makes a Cranberry tuile and pipes in a stilton foam for an unusual canapé, while Kevin Mangeolles garnishes his Compressed tomato with crab and horseradish granita with a crab tuile. Laurie Gear makes a Macadamia nut tuile to serve with his chilled rice pudding.
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