窶「 Take a fork and pat the balls down, like you would if you were making brandy snap. Cook for 5 minutes in a 200c oven.
窶「 Remove and leave to get cold.
窶「 Take your plate, which you are going to serve and put 1 dessertspoon of raspberry coulis in the center of the plate. With the back of the spoon, make small circular movements so the coulis spreads out in the center.
窶「 Take the macaroon and cut in 2. Put the bottom of the macaroon on the raspberry coulis. Place a quenelle of raspberry sorbet off center, then place the sprig of mint and fresh raspberries. Lay the lid of the macaroon up against the base so it stands up.
窶「 Take a tuille disc and place in the raspberry sorbet. Recipe courtesy of Legends, Dubai Creek Golf & Yacht Club & Chef Max Grenard