CHOCOLATE TUILES

Topping a simple scoop of ice cream with a chocolate tuile elevates it to the status of dessert. It’s a beautiful way to dress up more elegant treats such as mousses, puddings and brûlées, too.

Makes about 25

125 g (4½ oz/1 cup) icing sugar mixture

100 g (3½ oz/ ²/₃ cup) plain (all-purpose) flour

25 g (1 oz) unsweetened cocoa powder

115 g (3¾ oz/about 4) egg whites

Sift the icing sugar, flour and cocoa into a bowl, then add the egg whites and mix to combine. (There is no need for a machine, as it is easier to do this by hand.)

Refrigerate for 2 hours, or until set; the tuile mixture will keep in the fridge for up to a week at this point.

Preheat the oven to 170°C (325°F). Line a large baking tray with baking paper.

Using a palette knife, spread out the mixture into thin discs, or cut into any desired shape using a template — these are easily made by cutting a shape out of a plastic lid.

Place on the baking tray and bake for 14–16 minutes, turning the tray once. Allow to cool on the tray.

The tuiles are best enjoyed the day they are baked. Store in an airtight container at room temperature.