Woodruff Cream in Tuiles

For the woodruff cream in caramel leaves, rinse the woodruff with cold water and spin dry. Bring half of the woodruff to a boil with the whipping cream and let it infuse for 5 minutes. Strain through a hair sieve.

Beat the eggs with the sugar and the whipped cream to a rose (stir until the mixture thickens and only slowly runs off the back of a wooden spoon – a pattern in the shape of a rose remains visible on the back of the spoon).

Soak gelatin in cold water, then squeeze well. Finely chop the remaining woodruff and add to the egg-sugar-cream mixture with the squeezed gelatine. Stir the mixture until cold, finally fold in the whipped cream.

For the sauce, mix the sour cream or crème fraiche with honey, sugar and lime juice until smooth.

Mix the ingredients for the dough bowls (tuiles) and leave to soak for at least 3 hours. Butter a baking tray and place the dough on it in the form of small circles using a tablespoon – the circles will run a little, so leave some space between them. Bake in the preheated oven at the highest temperature for about 2 minutes until golden brown. (Bake in 2-3 stages if necessary).

Loosen the circles from the baking sheet with a kitchen scoop and immediately press them onto a rolling pin to dry. Loosen and put the next circles on top.

Fill the tuiles with the woodruff cream and serve with the sauce.

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