Touille Mix (for baskets)
Make a small or large batch and use anything to measure equal quantity’s, an egg cup, a ramekin or a mug etc
Beware they are quite fragile and won’t keep fresh for long.
Preparation time: 10 minutes plus fiddling time! Quantity: Make as needed Cooking time: 4-6 minutes
Ingredients
Equal quantities of ;-
caster sugar
plain flour -sieved
melted butter
egg whites
Method
- Whisk the equal quantities of all four ingredients together
- Spoon tablespoonfuls on to a cool greased tray, spread out with the spoon, to form a thin, 8cm-ish circle
- Bake in a preheated oven, top shelf gas 6-7/220*c for 4-6 minutes or until golden brown
- Take out of the oven, leave and cool for a minute or so (or it will break when handled)
- With a palate knife remove the touille, lay on top of a glass or cup etc. to obtain a basket shape
- Leave to cool completely
- Serve filled with ice-cream, sorbet or/and fruits