Everyone's favourite comfort dessert, pictured at Littleton Manor last night. Clotted cream sits in a tuile basket made using a recipe almost identical to this one. When golden I leave the tuiles on the tray in the oven, and lift them off one by one and mould them into the yorkshire pudding tin - which makes the ideal basket size - and weigh them down.
The moment you take the tray from the oven they cool down into flat biscuits and you can't shape them - that's why you leave them in the oven to keep warm while you're shaping them. If it cools down while you're working - pop it back in the oven for a couple of seconds till it's pliable.
Stick them to the plate with a little marscapone - so they don't move while you carry the plates from the kitchen to the table. This is also ideal for ice cream.
As they are made with icing sugar and egg white they are very light.
Ref: Easy scoop ice cream tip.