I am currently working on a dessert dish for the summer months at the restaurant i work at in london. My main obstacle is achieveing a raspbery tuille that i can shape, at the moment my efforts have ended in glass like shards with no flexibility whatsoever that shatter when bent.
I have little pastry experience and would be very grateful if someone could give me some pointers, and send me in the right direction. The tuille is to go with a elderflower panna cotta, baked peach and raspberry and lime coulis, and i would it like to act as a taco like shell for some fresh raspberries and elderberries. (Thought some background to the dish would be useful just for interest purposes)
Thanks very much,