Recipe Detail Page

1. Wash lemon well. Using a vegetable peeler, cut wide, long strips of deeply coloured zest plus a sliver of white pith. Very thinly julienne into long strips. Place in a medium saucepan; generously cover with cold tap water so pan is three-quarters full. Bring to a boil over high heat; boil 2 minutes. Drain in a sieve, discarding water.

2. Add measured water and ½ cup (125 mL) sugar to pan; return strips. Bring to a boil, stirring occasionally; then reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until strips look translucent and syrup is thick. Drain sugar syrup into a container; set aside for another use (stir into iced tea―add a splash of freshly squeezed juice and slice of lemon).

3. Spread remaining ¼ cup (50 mL) sugar on a large plate. Use a fork to transfer drained hot zest to sugar. Coat with sugar; separate into individual pieces on a plate. Cool 30 minutes at room temperature. Then store airtight at room temperature for up to several days. Discard left-over sugar or stir into hot tea.

4. For sauce, place blueberries, juice and butter in a medium saucepan. Stir sugar with cornstarch; stir into blueberry mixture. Bring to a boil over medium heat, stirring often. Bubble 2 minutes or until thickened. Remove from heat. Cool; cover and refrigerate until needed, up to 3 days.

5. Scoop gelato into sundae dishes. Top with about ¼ cup (50 mL) blueberry sauce and garnish with candied lemon zest. Garnish with a tuile; pass remaining tuiles.

1. Arrange rack at oven centre; preheat oven to 325°F (160°C).

2. Using a blender or coffee grinder, finely grind ¾ cup (175 mL) almonds; set aside. Line 2 baking sheets with parchment paper. Spread out remaining cup (250 mL) of almonds on 1 of the parchment-lined sheets. Toast in oven, stirring once or twice for 8 to 10 minutes or until lightly golden. Cool; transfer to a small bowl.

3. Stir egg whites with vanilla until combined. Stir sugar with flour and ground almonds; make a well. Using a whisk, stir in egg mixture and melted butter until somewhat smooth.

4. Tuiles are made in batches. Baking 4 tuiles per sheet, drop 1 level tbsp (15 mL) of batter per cookie onto parchment. Using curved back of measuring spoon, spread out into thin circles about 4 inches (10 cm) in diameter and slightly apart. Sprinkle each with about ½ tbsp (7 mL) of toasted almonds. All toasted almonds may not be needed.

5. Bake 1 tray while preparing another. Bake for 10 to 12 minutes or until edges are beginning to brown and centres have some mottled golden areas. Remove from oven. Using a thin spatula, immediately drape over rolling pins or glasses of similar diameter to form a curved tile. When cool, remove shaped cookies. Cool baking sheets between batches and repeat until all are made.

6. When all tuiles are baked and shaped, place back on baking sheets. Turn off oven and open oven door. When oven is completely cooled, place tuiles back into oven, close door and turn on oven light (which provides just a bit of drying heat). Leave for several hours to dry and crisp. Tuiles are quite fragile; store airtight in a rigid-sided container for up to a week.