I had a count up yesterday and I have 20 recipes left to go!!! Woohoo. Actually, I thought I had less. I know the recipe book says 120 recipes and 95 + 20 doesn’t add up to 120!! but I’m assuming its because there have been chutneys and lemon curds etc along the way which probably all add up to 120 recipes. Maths is definitely not my strong point.
I have taken up a new Sport and am thinking about taking up a new hobbie. It’s such a fun time of year for planning and figuring out what you are going to achieve this year. Thank goodness for New Year, fresh starts, new things, as well as letting go of old stuff too. Change is good and worthwhile and welcome, sometimes. I am also planning a trip to Europe for the end of the year so I can do some research on my next novel. Have just managed to arrange two house swaps, for the south of France and Germany. So exciting.http://www.homeforexchange.com It’s such a a great way to travel, free with amazing locations and accommodation. I am so looking forward to going to Lyon where the large outdoor markets of La Croix Rousse and St Antoine offer a huge selection of traditional and gourmet food including dishes ready to eat. Can’t wait. Maybe I should make it a food trip too, now that wouldn’t be hard.
I didn’t know what a tuile basket was, had never made one and certainly didn’t know what sabayon was.
Tuile baskets 🙂 
Sabayon whisking! 🙂
So this bake was interesting and educational. You come to the realization that all this fancy stuff is not actually hard to make, it’s just fiddly and time consuming. This dessert was light and yummy, but it would take a very special occasion to make it again!!
To make the tuile, I whisked the egg whites, then added sugar to make a fluffy white meringue. Then I added flour, ground ginger and lastly melted butter. I placed a tablespoon of the mixture on a baking tray and flattened it out into a circle 11 cm wide. Then baked until golden, about 6 minutes.
The tuiles came out of the oven golden, soft and malleable, so I could place them over an upside down pastry dish or small orange and shape them into baskets! Cute, but very delicate mind you. I put these aside and made the sabayon.
placing the hot tuile over a pastry dish to shape 
Thin and fragile
Sabayon as it turns out is a kind of moose, very fluffy that is made from egg yolks, sugar and flat champagne which you whisk over a bain marie. I also added finely chopped root ginger. It comes out foamy and very light.
Once the sabayon is done and you are ready to serve, and eat, you spoon the sabayon (lovely word that – like eating champagne) into the baskets and add fresh berries, sprinkle with icing sugar and voilà. So light and delicate and easy to eat, I had two!!! Just as well, they had to be eaten, almost immediately as the baskets lost their crispyness if left. To be honest, it was like eating air with fresh fruit anyway, so the more the merrier.
