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1
Preheat the oven to375 degrees F.
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2
To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour.
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3
Blend all ingredients until smooth.
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4
Place the tuile mixture into a pastry bag with a very small straight tip.
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5
Fold together the lavender honey, cheese, and fresh lavender.
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6
Place mixture in a pastry bag with a large star tip and set aside.
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7
Puree 1 pint of raspberries in a food processor.
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8
Pass through a strainer, and set aside.
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9
Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter.
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10
Place a skewer into the flat side of the potato and cover with aluminum foil.
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11
This will be the mold around which you shape your tuiles.
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12
Preheat a baking sheet in the oven for approximately 10 minutes.
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13
Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally.
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14
Bake until the edges are lightly brown, about 4 minutes.
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15
Remove from oven and very quickly roll around the potato form to form a cone.
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16
Repeat with the remaining tuiles.
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17
Allow the tuile to cool slightly, and then gently remove it from the mold.
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18
Pipe the cheese mixture into the cone.
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19
To serve, place the tuile cone on a plate and arrange berries flowing out of the cone.
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20
Drizzle with the raspberry coulis.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
