Crunchy Quinoa Tuiles filled with Lucuma Cream, Fresh Strawberries

PREPARATION:

For the tuiles, place the butter, sugar and syrup in a pot at medium heat until it dissolves. Remove from heat and add the flour, beat with a whisk.

Line a baking sheet with a silpat, using a spoon form 8cm circles with the batter and sprinkle with the quinoa. Bake at 180C until golden. Remove each tuile while still hot and with the help of a mold, form the cilinders.

For the filling, process the lúcuma pulp with the dulce de leche, strain and refrigerate.

For the chocolate sauce, place all the ingredients, except the chocolate, in a pot at medium heat. Mix well. Remove from heat, add the chocolate, let it melt and mix.

Fill a pastry bag with the lúcuma cream and fill the tuiles. Sprinkle with powdered sugar and serve with the chocolate sauce and berries.

INGREDIENTS: (SERVES 4)

Tuile dough

• 125 gr of unsalted butter
• 125 gr of sugar
• 185 gr of simple syrup
• 125 gr all-purpose flour
• 100 gr of cooked quinoa

Chocolate sauce

• 50 gr of water
• 60 gr of cream
• 5 gr of glucose
• 90 gr of sugar
• 60 gr of bitter chocolate
• 25 gr of cocoa

Lucuma Cream

• 300 gr of lucuma pulp
• 300 gr of dulce de leche