Lemon pound cake with mixed berry coulis, citrus infused whipped cream, and honey tuile

My ketchup container is most definitely not the coulis spreader I'd hoped for. Need something to create a thinner line.

Citrus infused whipped cream

Mix whipping cream with zest of a lemon, a lime, and an orange. Heat (don't boil) for about 5 minutes. Pour into coverable container and refrigerate till cold again.

 Pour in bowl. Whisk. Whisk. Whisk.

 Yes, I was forced to switch to my bigger whisk.

Mixed Berry Coulis

I used frozen berries for this.

 The whole bag of berries (thawd in refrigerator), 1/2 cup sugar, and the juice of 1/2 a lemon should be put in a saucepan and cooked till hot and the sugar is melted.

 Like this.

 Take this hot mixture and pour it into the blender. Blend on high till all the chunks are smoothed out.

 Strain out the seeds. (You may have to push the stuff through, since the seeds will quickly clog up your sieve)

 That's it. Store in refrigerator. I will put this into a squeeze bottle to make designs on the plate.

Lemon Pound Cake - Step by Step

Assemble ingredients. Scale ingredients. Sift the dry ingredients and set them aside.

 Cream sugar and butter along with the juice and zest of 3 lemons.

 Till CREAMY.

 Add eggs one at a time. Mixing after each till fully incorporated. Add 1/3 of the dry. Mix. Add 1/2 the cream. Mix. Add 1/3 of the dry. Mix. Add the other half of the cream. Mix. Add the last 1/3 of the dry. Mix. Then spread into prepared pan. Put in cold oven. Shut door. Turn temp to 325. Remove cake when it springs back when touched lightly. Maybe an hour. Maybe a bit more.

 This is what it looks like when it comes out.

 And after it cools, invert it onto cooling rack. Cool completely.

Tuiles - Step by Step

Gather ingredients

 Scale and measure ingredients.

 Sift flour and sugar together and set aside

 Cream butter and honey about 5 minutes. Add the egg whites. Mix in.

Till CREAMY

Add dry ingredients

 Mix till nice and smooth

Then put in a container with a cover. Put in refrigerator for at least one hour.

 Cut some stencils. Gather some things with interesting shapes.

 When the dough is about the consistency of peanut butter, place a silpat on a cookie sheet (I had to put my cookie sheet upside down because my silpat wouldn't fit inside it) and preheat oven to 325

Place a stencil over the silpat (yes. I cut this out from a file folder)

 Using an offset spatula, smear the batter in a thin layer over the stencil

Keep doing that till the whole stencil is covered with a very thin layer of batter

 Then. Lift the stencil.

 Here are some raw tuiles. Put them in the oven till they start to get brownish.

 Remove them and WORK VERY QUICKLY to mold them (hence no picture of a tray full of cooked tuiles)

 Remember the interesting shapes assembled earlier? Now is the time to use them.

 Like this. Mold the pliable cookies very quickly, else they will set up.

After about 10 minutes or something, you can remove the mold and voila! Decorative, crunchy, yummy tuiles.

 You can make circular tuiles and cool over the bottoms of glasses.

 Making cookie bowls, in which you could serve sherbet or something.

 Or make some free-style shapes that will just look nice sticking up out of whipped cream or ice cream or something. Also, they will add a nice crunchy texture, interesting visual element, and honey cookie taste.