Let’s deconstruct the above picture shall we?
We are going to start from top to bottom, with the Candy Cane shaped Tuile.
Please try really hard to ignore the Gingerbread Ice cream, and Gingerbread Financier below it for now. Those will be discussed in a second and third post. 😉
We are going to start with a few dried Goji Berries, and a little Framboise Liqueur.
Once we have are candied Goji Berries, we are ready to get started with the Tuile batter.
Lastly we’ll cut our tuiles with a candy cane cookie cutter or shape of choice, top them with our candied Goji berries, and we are done.
Candied Goji Berry Topped Tuiles
Inspired from The Dessert Architect by Robert Wemischner
Makes 18 Tuiles
12 ounces simple syrup
2 ounces dried goji berries
1 ounce butter
2 ounces corn syrup
2 ounces granulated sugar
1 ounce framboise liqueur
Preheat oven to 375 degrees F. Line a baking sheet with a Silpat mat or parchment paper.
Bring simple syrup to a boil in a separate saucepan over medium heat, add the dried goji berries and reduce heat. Let goji berries simmer in the simple syrup until they are tender approx. 5-10 minutes. Stir in the framboise liqueur and let simmer another 2 minutes.
Remove from heat, strain goji berries and place over parchment paper or a silpat mat to cool.
Combine butter, corn syrup, and granulated sugar in a small saucepan over medium heat, once butter melts whisk continuously until mixture is thick creamy and smooth. Allow mixture to cool 10 minutes, with a tablespoon place little mounds, spaced 3 inches apart. Bake for 6-7 minutes, or until crisp.
While tuiles are still warm use a candy cane shaped cookie cutter and trim the cookies. Sprinkle them with the candied goji berries.
Don’t forget to come back for our second element in this trifecta… a yummy gingerbread ice cream!