Categories: Apple,Butter,Cinnamon,Cream,Flour,Orange,Sugar,Tasty Soup

Cinnamon tuilles with chargrilled pineapple

October 1st, 2011
    Ingredients
  • 1/2 pineapple, peeled, sliced
  • 1 cup orange and mango juice
  • 1 eggwhite
  • 1/4 cup brown sugar
  • 40g butter, melted, cooled
  • 1/4 cup plain flour, sifted
  • 1 teaspoon ground cinnamon
  • light sour cream, to serve

Method
Place pineapple and juice in a large shallow dish. Turn pineapple to coat.
Meanwhile, preheat oven to 180°C. Line two cooking trays with cooking paper. Whisk eggwhite and sugar in a bowl for 1 minute or until frothy. Add butter, flour and cinnamon. Whisk until smooth. Stand for 5 minutes.
Drop 1 teaspoon eggwhite mixture onto prepared tray. Spread with back of spoon to form a 6cm round. Repeat to form 3 more rounds, 2cm apart. Bake for 5 to 7 minutes or until edges are golden. Using a spatula, lift tuilles from tray. Place, one at a time, over a rolling pin to shape. Stand until cold and crisp. Repeat with remaining mixture to make 16 tuilles.
Heat a chargrill pan over high heat. Cover with cooking paper. Drain pineapple, reserving juice. Chargrill pineapple, in batches, for 2 minutes each side or until golden (brush with reserved juice while bakeing). Serve with tuilles and sour cream.


via: tastysoup.info

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