Vanilla Tuile with Blueberry Reàl Cream Cheese, Mint, and Lemon
1/3 cup Blueberry Reàl
8 oz cream cheese
1/2 tsp cinnamon
60 g butter
83 g sugar
1 g vanilla paste
.25 g fine kosher salt
50 g pastry flour
18 g fine almond flour
60 g egg white
6 leaves fresh mint
2 tsp fine lemon zest
For Tuiles: Cream butter, salt, vanilla paste and sugar in a medium bowl until light and fluffy. Sift together the almond flour and pastry flour. Alternatively beat in flour mix and egg white, just until well mixed. Do not overmix.
Heat oven to 400 degrees F. Spread about a teaspoon of batter into small thin circles on a silpat. Bake for approximately 7 to 8 minutes, until golden brown and lightly browned on the edges. Roll into a delicate coronet shape. Cool to room temperature.
In a separate bowl, using a paddle attachment, on medium speed, beat the cream cheese, cinnamon and one quarter cup of Blueberry Reàl until mixed. Keep refrigerated, and allow to sit for at least 2 hours.
Finely chiffonade the fresh mint.
With a small star tip, pipe the cream cheese mix into each toile coronet. Drizzle some of the remaining blueberry REAL on each cone, and garnish with some mint chiffonade and fresh lemon zest.
You have tasted nothing until you experience Blueberry Reàl – an exquisite blend of pureed premium Bluebelle, Goldtraube, and Liberty Blueberries gently mixed with cane sugar syrup, creating the perfect blueberry syrup for a wide range of mixology-minded cocktails.
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