Dry Fruits and Nuts Tuiles
With Guillaume Nicoli
Tuiles aux Fruits Sec (Dry Fruits and Nuts Tuiles)
Serve 4 persons
Time 25 min
200g caster sugar
160g egg white ( approx. egg white from 5 eggs)
40g butter (unsalted)
40g broken hazelnuts
40g sliced almonds
40g pistachio ( plain shell out)
20g dry raisin
Mix caster sugar with flour and half of the egg white.
Boil the butter and put in to the mix, then the second half of egg white.
Finally add all the dry fruits and nuts.
Place soup spoon size servings on a tray with baking paper on it.
Cook in the oven at 170C for between 10-15 min
(Broadcast 2 August 2012)