Tuile Cones with Caramelised Apple, Ginger Custard and Tokay Caramel

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This dessert was the fabulous finale at the banquet dinner for the 1996 Symposium of Australian Gastronomy in the Sydney Opera House. My close colleague Lew Kathreptis and I were given the enormous and thrilling task of putting the grand dinner together. Our instruction was that we were to focus on the theme of the conference: Food and Power. We wanted more than a mere meal; we envisaged a show of power, one that reflected our place in time. We enlisted the help of dear fri