Strawberry Tuiles Forever

1. 1

   Tuiles

2. 2

   Preheat oven to 350F

3. 3

   Line standard cookie wheet with parchment

4. 4

   Spray parchment lightly w/ oil

5. 5

   lay one sheet of filo on parchment lined sheet

6. 6

   Spray lightly w/ Pam

7. 7

   Combine Splenda packets w/ cinnamon and

8. 8

   sprinkle lightly with 1/5 cinnamon mixture

9. 9

   Continue w/ all five sheets of filo, ending with spray and cinnamon.

10. 10

    Score these sheets with sharp knive into 15 squares. Bake 10 minutes. should only be slightly browned.

11. 11

    When done, remove total parchment and as soon as you can handle, break into the 15 squares and let cool completely.

12. 12

    Strawberry Mixture

13. 13

    Slice strawberries into bowl.

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    Toss with cinnamon and Splenda to taste

15. 15

    Add Tabasco to lemon juice, zest, salt, and toss with strawberries.

16. 16

    Refrigerate at least 1 hour.

17. 17

    Port Syrup

18. 18

    Combine wine and vinegar and simmer gently until reduced to 1/3 cup. Cool at room temperature and cover loosely.

19. 19

    Chocolate Sauce

20. 20

    Chop chocolate finely and combine w/ milk in double boiler over simmering water until chocolate is melted. Stir frequently to blend well.

21. 21

    Stir in orange liquor, splenda, salt, and chili powder. Keep over warm water, stirring occasionally until ready to use.

22. 22

    Asssembly

23. 23

    There will be 3 tuiles for each serving. Put down first tuile, 1/4 cup ice cream and 1-2 tablespoons prepared strawberries, and repeat for 2nd and 3rd tuile (turning each tuile slightly so all face a different direction.

24. 24

    Drizzel port syrup on top of each assembled dessert, and back and forth over plate surface.

25. 25

    Repeat w/ chocolate sauce.

26. 26

    Dust w/ powdered sugar (optional)

27. 27

    Garnish with mint.

28. 28

    Pass extra chocolate sauce.

No additional tips available.