Honey almond fortune tuiles with green tea ginger ice cream

A small dessert super good, you just have a little time and you get a little cute and so delicious dessert.

  • Honey Almond Fortune Tuiles with Green Tea Ginger Ice Cream
  • Honey Almond Fortune Tuiles with Green Tea Ginger Ice Cream, Photo 2
  • Honey Almond Fortune Tuiles with Green Tea Ginger Ice Cream, Photo 3
Recipe type:
Number of serving:
8 servings
35 min
Cook time:
15 min
Ready in:
50 min


1)Almond Fortune Tuiles:
- 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
- 60 grams / ½ cup / 2.1 ounces sifted confectioner's sugar (used ¼ cup sugar and ¼ cup honey)1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) (used dash of vanilla and dash of almond)
- 2 large egg whites (slightly whisked with a fork)
- 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
- 1 table spoon cocoa powder/or food coloring of choice (omitted)
- Butter/spray to grease baking sheet
- Oven: 180C / 350F

2)Murphy's Green Tea and Ginger Ice Cream:
- 130g sugar
- 5 egg yolks 240 ml cream
- 250 ml milk
- 2 tablespoons green tea leaves (4 bags)
- 60 g crystallized ginger
- 1 tablespoon honey


Step 1

1)Almond Fortune Tuiles:
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Here is the method use for the fortune cookies: Pipe half dollar sized circles onto buttered parchment paper. Maximum of 4 to a baking sheet. Spread the batter using an offset l spatula spread the batter like a half moon. Turn the baking sheet and repeat, creating a circle. Bake in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. Or, place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Quickly place the fortune on the cookie. Fold in half. Place the folded edge across the rim of a bowl or cup. Pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin to hold their shape until firm.

Step 2

2)Murphy's Green Tea and Ginger Ice Cream:
Heat the milk to a low simmer over medium heat. Add the tea and honey and maintain at a simmer over low heat for about 10 minutes. Remove from the heat and remove the tea bags. Beat the sugar and egg yolks together until thick and pale yellow. Beat the milky tea into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don't over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat. Transfer the custard into a small container, cover, and refrigerate until cool (5C). Chop the crystallized ginger into small pieces. Whip the cream until it has doubled in volume (you should have soft peaks - don?t over-whip). Fold the cream (gently stir) into the custard. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals. Add the ginger once the ice cream has become semi-solid. If you're using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Step 3

Yield: 8 servings

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