Strawberry Tuiles Forever

Tuiles

Preheat oven to 350F

Line standard cookie wheet with parchment

Spray parchment lightly w/ oil

lay one sheet of filo on parchment lined sheet

Spray lightly w/ Pam

Combine Splenda packets w/ cinnamon and

sprinkle lightly with 1/5 cinnamon mixture

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

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

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

Strawberry Mixture

Slice strawberries into bowl.

Toss with cinnamon and Splenda to taste

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

Refrigerate at least 1 hour.

Port Syrup

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

Chocolate Sauce

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

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

Asssembly

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.

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

Repeat w/ chocolate sauce.

Dust w/ powdered sugar (optional)

Garnish with mint.

Pass extra chocolate sauce.