Strawberry Wine and Raw Honey Granita in Walnut Tuile

Chef Robert Bruce’s culinary roots are arguably deeper than those of any other New Orleans chef. His grandmother was Anna Maylie Bruce, who with her beloved husband Willie was the last proprietor of the famous Poydras Street restaurant, Maylie’s, which operated continuously from 1876 until closing their doors in 1986.

Local pecans can be substituted for the walnuts in these crispy, crunchy tuiles.



  • 1 25-ounce bottle strawberry wine
  • 1/2 cup raw honey


  • 7 tablespoons sugar
  • 4 egg whites
  • 1/2 cup ground walnuts
  • 3 tablespoons butter, melted
  • 2-1/2 tablespoons cake flour


To prepare Granita: Combine wine and honey. Place in freezer and stir often until frozen.

To prepare Tuiles: Preheat oven to 350 degrees. Butter a baking sheet.

Combine sugar and egg whites; beat until mixture forms soft peaks. Fold in walnuts, butter, and flour.

Using a 2 inch scoop, place batter 3 inches apart on cookie sheet.

Bake tuiles at 350 degrees for 12 minutes. While tuiles are still warm, place cookies over inverted soup cups so they will cool in a cup shape.

Scoop about 2/3 cup granita into each cooled tuile and serve immediately.

Serves 6-8

Recipe compliments of Chef Robert Bruce, Palace Cafe

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