Graham Cracker Tuiles with Key Lime Mousse
Source: Ellie of North Carolina
Servings: 8

For the Tuiles:
2 each egg whites
3/4 cup powdered sugar -- sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup graham cracker crumbs
1/4 cup all-purpose flour
5 tablespoons melted butter -- unsalted butter

Key Lime Mousse:
1/2 cup unsalted butter
6 each egg yolks
2 whole eggs
1 cup Key lime juice
3/4 cup granulated sugar
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1 each lime -- zest of, minced
presentation ideas: -- see directions

My friend, Ellie, in NC made these and sent me this recipe. She is top notch in the kitchen and I trust her T&T's.

About the following recipe - it is a knock your socks off for taste and presentation. The tuiles are just a tad tricky to make but are well worth it.

For the Tuiles: Whisk together: 2 egg whites; 3/4 c. powdered sugar, sifted; 1 teaspoon. vanilla extract; 1/4 teaspoon. salt (about 30 seconds) Add and Stir in: 1/3 c. graham cracker crumbs; 1/4 c. all purpose flour - blend with ingredients in bowl; add 5 Tb. unsalted butter, melted and slightly cooled and stir until combined.

To form, drop 1 Tbsp. on a baking sheet and spread into a 3-4-inch circle, spacing about 3-inches apart (I get 4 tuiles on my baking sheet - they spread when cooking). Keep unused batter covered as it dries out quickly. Make sure the circles are of even thickness so they cook evenly.

Bake 7-9 minutes. Tuiles are done when edges turn a golden brown. Then remove pan from oven and cool 30 seconds to 1 min. (30 seconds is all I need).

Lift tuile off of pan with spatula and drape over an up-ended spice bottle. Don't use the narrow bottomed ones like McCormick. I use Spice Island jars or Penzey's. As you drape each one pinch the sides to form a cup or "tri-corn" shaped container. Work quickly as they will break as they cool. If this happens just put the tuile back on the baking sheet and return to oven for about 30 seconds and then try again.
Repeat procedure with the remaining batter; washing, drying and greasing pans after each use. Work with only one pan at a time.

Makes about 12 tuiles. They will keep 1 week in an airtight container at room temp. or frozen up to 1 month.

Filling for these little tuiles is up to you but I like a mousse - lemon or lime

Key Lime Mousse:
In top of double boiler melt 1/2 cup unsalted butter. Add 6 egg yolks, 2 whole eggs, 1 cup Key Lime juice and 3/4 c sugar. Cook over medium-high heat, stirring occasionally, until thick, about 10 minutes. Transfer to a bowl; cover; chill until cold - about 2 hours.

Beat 1 1/2 cup heavy cream and 2 Tbsp. powdered sugar until stiff peaks form. Mince zest of 1 lime. Fold the cream and zest into the cold curd; cover and chill until set - at least 2 hours or overnight.

To Serve:
Fill tuiles with the mousse and top with a dab of whipped cream and garnish with whatever you like. Fresh raspberries are wonderful but so are chopped and toasted macadamia nuts, curls of white chocolate, most any fresh fruit, .etc. Use your imagination.

The wonderful thing about this recipe is that it can all be done the day before and assembled just prior to serving.

Posted to Recipe Quest by Jacqui
Copied by Tom Shunick - A Westminster Receptarist - May 3, 2004