White Cream with Raspberry and Cardamom, Oat Tuiles Recipe

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp ground cardamom
• 1 cup fresh raspberries
• 1/2 cup quick oats
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

Instructions:

White Cream with Raspberry and Cardamom

1. In a large bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar and ground cardamom and continue to whip until stiff peaks form.
3. Gently fold in the fresh raspberries and refrigerate until ready to serve.

Oat Tuiles

1. Preheat oven to 350°F.
2. In a large bowl, mix together the quick oats, all-purpose flour, and granulated sugar.
3. Add the melted butter and stir until well combined.
4. Line a baking sheet with parchment paper.
5. Using a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten the dough mounds slightly with a fork or the back of a spoon.
7. Bake for 12-15 minutes or until the edges are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Verdict and Serving Suggestion:

This White Cream with Raspberry and Cardamom, Oat Tuiles recipe is a delightful dessert option. The creamy, airy texture of the white cream with the tartness of the raspberries and the spiciness of the cardamom is a wonderful combination. The oat tuiles add a nice crunch and texture to the dessert. This recipe yields 4-6 servings, depending on serving size. Serve the white cream with raspberry and cardamom alongside the oat tuiles, either on plates or bowls, for a fancy dessert presentation.