Chocolate & cherry tuille

60 grams	egg white
40 grams	sunflower oil
10 grams	freeze dried cherries
50 grams	sugar
10 grams	butter
25 grams	flour
15 grams	cacao powder

Mix the egg white with the sunflower oil, the freeze dried cherries, the sugar, the butter, the flour and the cacao powder. Now blend this till smooth. Once smooth spread it on a tuille mold and level it with a pallet knife. Then bake the tuilles at 160 degrees Celsius for 15 minutes till crispy. Remove them when still hot to prevent them from breaking.

Recipe used in cherry & chocolate dessert