Strawberry Whip in a Black Sesame Tuile

Combine diced strawberries and sugar for the strawberry whip in a bowl and mix well. Refrigerate for 2 to 3 hours, tossing occasionally.

While strawberries are macerating, make the tuile cups. Combine flour, sugar, melted butter, egg white, sesame seeds, vanilla extract, and salt in a bowl. Whisk for 2 minutes or until very smooth.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheet2 with silicone baking mats.

Spread a heaping spoonful of batter onto the silicone baking mat and spread it into a circle about 5 1/2 inches across. Two per pan are recommended, since you have to shape them while still hot.

Bake in the preheated oven until the center of the tuile is golden-brown, with the edges darker brown, 10 to 12 minutes.

While hot, transfer the tuile cookie into a small bowl, and press down in the center with a smaller bowl to make the bowl shape. Wait about 30 seconds, and remove the inside bowl, and allow the tuile to cool fully.

To finish the whip, add cold heavy cream to the macerated berries and whisk until medium-stiff peaks form.

Spoon the whip into the tuile cups and serve immediately.