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Lemon Balm Infused Berries And Almond Tuiles

Fresh Berrries With Lemon Balm Syrup and Tuiles Cookies

I seem to have a hard time letting go of summer….stone fruits, berries, herbs are always sneaking in into my shopping basket. It is easy to get inspired or to focus on writing certain chapters of a book when you have a big bowl of juicy and plump fruit in front of you! It is a little less fun when our new puppy set his mind to chew our lemongrass plant, mix it up with a little rosemary, adds a little spice with a touch of Thai basil and finally decides that the game can’t be complete until he ends with a few springs of lemon balm! Why do we let him? We don’t!! I did not realize that he had grown so much that he was not able to pull on the leaves, take the pots down and have a feast! Just right when I was starting to think I finally grew a green thumb, no kidding people, I can even kill a silk plant (ask my mother in law!).

I consolidated my schedule to be able to work more from home and for longer stretches of times which is perfect to bake and write but I guess I don’t see him grow as much as he actually is. When C. tells me every week "Oh…he’s grown again!", I smile and say "Hmm, really? Maybe"…when really I am thinking "He’s still my little baby" go to pick him up and think "how did you get heavier overnight?"… When I let him out on the porch and heard a big and bang of things falling and tumbling I knew we had passed a stage. When I saw him feasting on the plant, I was somewhat reassured of his good taste…well maybe not right then but his fascination with lemon balm inspired me to use again.

These days, when B. opens up the fridge, he is faced with plates and many posts-its bearing dessert names, dates, preparation stages. Sometimes one reads "don’t you even think", or "not ready yet", sometimes "please finish it, I can’t eat anymore!!" There are days when I make his head spin naming things he can have for dessert. There are days after pictures, testing and distribution among friends and neighbors, when the fridge is empty again, waiting for another wave. It is then that I resort to my long standby of fresh fruit marinated in some infused syrup and served with a plate of cookies. Although I tried this dessert with ice cream before, I have come to want to leave it out of the equation over the years. The syrup is so delicious on its own that all you need is a tuile cookie to sponge the little bit of syrup left at the bottom of your cup after you are done with the fruit.

Feel free to use any combinations of fruits and berries that you like. For this I used a mix of cherries, blueberries, redcurrant, raspberries and strawberries. I started cutting up a plum to add it to the mix but somebody found it more interesting to snatch if from the cutting board and I completely forgot to add it back after that. Same goes for the syrup, I had planned on using mint but the puppy convinced me to lemon balm! Lemon verbena, lemon thyme, even rosemary or a mild basil work great in this. For the cookie, I used the same batter I used to make the decorations here and here. I spooned some into rounds about 3 inches in diameter, sprinkled sliced almonds and baked them for 8-10 minutes at 350F. Once removed from the oven, lay them over a rolling pin or bottle to take the shape of a tile. I can’t get enough of these, they were my favorites as a child, and they remain my favorite as an adult! How many do you think I need to bake in prevision of all the storms that are about to pound us?!!

Tuiles and Dessert Mise En Place

Lemon Balm Infused Berries With Almond Tuiles:

Serves 4

2 cups fresh berries or fruit of your choice
1/3 cup sugar
4 springs lemon balm, slightly bruise the leaves between your fingers to release the oils
3/4 cup water
1 Tablespoon lemon juice

In a medium saucepan set over medium high heat, bring the sugar, lemon balm, water and lemon juice to a boil. Remove from the heat and let cool completely. Place the fruit in a large bowl, pour the cooled syrup through a strainer over the fruit. Discard the lemon balm leaves and let the fruit macerate for 30 minutes to one hour. Divide amomg 4 soup plates, bowls, etc…

For the tuiles:
see recipe here and spread into rounds, sprinkle with almonds and bake as dirested. Shape into a tuile if desired by laying the cookie on top of a curved surface like a rolling pin until cooled.

Fresh Berrries With Lemon Balm Syrup and Tuiles Cookies

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Amber September 3, 2008 um 6:58 am

Oooh, this is new. The almond tuiles look great. I am co-hosting a birthday party and am working on appetizers and desserts and have been looking for a cookie possibly. I am thinking of a frozen lemon mousse from food and paper, cookies, and something chocolate. Thanks for the response it was nice to get. Stalk away, you are a favorite and perhaps someday you can feed me.

Manggy September 3, 2008 um 7:07 am

Yeah, I know what you mean! Just seeing the deep red sexiness sets me off! Then I see the price tag and remember why I use berries very sparingly 🙁 (Which is part of why I am so looking forward to traveling…)
Case in point: the deep red sexiness of the berry infusion… I can just imagine the sweet-tartness. Beautiful!

Dewi September 3, 2008 um 7:09 am

I can eat bowls and bowls of berries without anything else, I certainly wouldn’t mind to infuse them with a few herb. I know they’ll taste superb.
By the way, I check on the photos of your new puppy. He is so cute, it reminds me of my 2 golden retrievers when they were still a puppies. Now they are big and they love to harvest my fruits, especially apples and tomatoes from my garden. Enjoy your new puppy as much as you can, because they grow super fast! I am sure you already knew that!

Audax September 3, 2008 um 7:11 am

As always fabulous photos and an absorbing story behind the recipe. Tartelette you are an inspiration as usual. Love the tuiles and the infused berries. Your refrigerator must be a great sight what with this and that and all the planning that you must do for these posting it is very impressive. As always looking forward to the next idea that you came up with. Yours Audax.

Cannelle Et Vanille September 3, 2008 um 8:29 am

i would love to take a peek into your refrigerator. i bet i’d crack up just by looking at the sticky notes. we torture our husbands sometimes with all this baking helen!

Christy September 3, 2008 um 10:15 am

I love summer fruits too!! Who could blame us though, they are so much more attractive!! I think we learnt to associate them with warm weathers, beaches and picnics under cloudless blue skies…

I know what it feels like when a puppy grows up so fast. Maybe not so much in my case because I have a relatively small dog compared to yours. But I used to get the same "How did you gain so much weight overnight" syndrome too!

Oh, and I’ve never planted anything in my life. So consider yourself a step above me.

Nic September 3, 2008 um 10:31 am

Oooooh… aaaahhhh!
And those tuiles are absolutely beautiful!

Anonymous September 3, 2008 um 10:49 am

So simple and so pretty! Good luck with the puppy.

Susan @ SGCC September 3, 2008 um 12:10 pm

I have to laugh. I put post it notes in the fridge too.

This is my favorite way to enjoy summer fruits – simply, so that you can actually taste the fruit. There is nothing tastier or prettier.

Love the tuiles too!

Anonymous September 3, 2008 um 12:15 pm

Beautiful pictures, fabulous writing, and great recipes! Glad I found you.

Eileen September 3, 2008 um 1:06 pm

Sweet puppy! Love your post today. The tuiles look delicious. Nice accompaniment to a cappuccino!

LizNoVeggieGirl September 3, 2008 um 2:00 pm

I too am having trouble letting go of the summer produce – I’m addicted to cherries, and now they’re gone!! :0(

Your new puppy, Bailey, is too precious for words :0)

A_and_N September 3, 2008 um 2:23 pm

Fresh and vibrant! Those are the words that come into my mind when I saw the pics 🙂 And you do a fantastic job of taking them 🙂

Anonymous September 3, 2008 um 2:38 pm

Beautiful helen! love the phorograph with the berries and a mint on the butcher block. i can eat this every day!

Mallory Elise September 3, 2008 um 2:39 pm

i wish i had a puppy. but hey guess what two days ago we bought a kitten, but it’s not growing. it won’t eat, drools constantly, and sneezes. doctor says its respiratory disease–but she sleeps with me anyways. drool and all. maybe she’ll like some lemon balm too.

Maria September 3, 2008 um 2:58 pm

I better find more berries before the summer is over! I am sad it is coming to an end. Your berries are beautiful and I love that you paired them with tuiles. So fun!

Anonymous September 3, 2008 um 3:03 pm

I went back and took a look at the tuiles recipe from your previous post. It doesn’t say how/when to add the egg whites. Can you advise, please? Thanks!

PheMom September 3, 2008 um 4:15 pm

I still haven’t made tuiles yet, but I want to! I hope at least the pup smelled good after feasting on all those yummy herbs!

Jen September 3, 2008 um 4:44 pm

This looks so good– sometimes the simplest desserts are really the best.

Botacook September 3, 2008 um 4:45 pm

Une belle recette "light" et pleine de saveurs pour profiter des derniers fruits rouges de l’été (snif)!

Wendy September 3, 2008 um 4:47 pm

This looks delicious. I have always wanted to make Tuiles and I have a backlog of eggwhites in my freezer with the hopes of making them. This recipe looks like a great place to start. Wendy

Patricia Scarpin September 3, 2008 um 5:18 pm

You know that anything lemon has my undivided attention, sweetie – pairing it with berries makes it impossible to resist!

Anita September 3, 2008 um 5:29 pm

Mmm…so simple yet so perfect for the end of summer. And that spoon! I. Must. Have!

Sandie September 3, 2008 um 5:55 pm

A hint of lemon balm always brings out the best in fruit, and these almond tuiles I have to try! Sounds great during these fading days of summer.

NKP September 3, 2008 um 6:25 pm

So pretty,
If you have need of lemon balm – mine has claimed victory over the garden and is now marching forward to claim the house. I can do nothing but hide in the kitchen, twitching the curtain.
I love the cookies, I have not made anything like them, so delicate.

anadelicias September 3, 2008 um 7:15 pm

I would like to see inside your fridge… It could be the paradise…!!!!

I like so much almond tuiles….


Rachael Hutchings September 3, 2008 um 7:24 pm

I guess that’s one benefit of living in hot Southern California, we get to cling to summer a bit longer! Mmmm, this sounds absolutely divine! I’ve never made tuiles and I think it is time to try!

Anonymous September 3, 2008 um 7:43 pm

Lemon balm is such a gorgeous scent. I’d be torn between wanting to use it in cooking and dab it on my wrists! Ohh and those tuiles have me aching for almonds. Yum!

Parisbreakfasts September 3, 2008 um 7:59 pm

Just the mention of the passing of summer fruits had me running to the freezer to steal some blueberries from my winter cache. How will they ever last out the month, if you keep this up?
Thank you for the vicarious experience of opening your refrigerator door.
What heaven that would be!
One might instantly lose all reading skills and simply follow ones instinctive urges to wolf down all in sight…

Helene September 3, 2008 um 8:06 pm

Melissa: error fixed. Thank you for alerting me. Maybe I should not start a post at 1am…!

Anita: both the silver and the bamboo spoon were plain until I painted them 🙂

Thank you everyone for your comments!

Cakebrain September 3, 2008 um 8:31 pm

The fruit look like jewels resting in a bowl! I love tuiles too. What an awesome combination of flavours!

Mrs.French September 3, 2008 um 10:33 pm

I want the berries and the puppy please.

Manger La Ville September 3, 2008 um 10:41 pm

This sounds simple, yet amazing. I also just love hearing about your puppy. I still think my 12 year old basset hound is a puppy. I can’t believe your puppy likes to eat all those herbs…

Anonymous September 3, 2008 um 10:48 pm

I love lemon balm and it just doesn’t get used enough in desserts. It’s on my to-plant-list for next year, along with lemon verbena.

A beautiful and simple dessert. Just right to celebrate the end of the summer.

Sarah September 3, 2008 um 11:14 pm

Oh! Delicious. I just love the berries. Must pair perfectly with those lovely cookies! Beautiful pictures.

Mansi September 3, 2008 um 11:45 pm

those looks imply amazing!! I have to try Tuiles someday! wish i baked 1/4th as good as you!:)

A_and_N September 3, 2008 um 11:58 pm

The tuiles look awesome. Must try! 🙂

Lydia (The Perfect Pantry) September 4, 2008 um 1:59 am

Your post reminds me that the lemon balm in my herb garden has disappeared! Hmmm — I wonder if the deer, or the bunnies, have eaten it all. I do have lots of mint, though, and I think that might work in this recipe?

Helene September 4, 2008 um 2:06 am

Lydia: yes! Mint will work great here, as well as lemon thyme or even rosemary or basil.

Poise Daily September 4, 2008 um 2:08 am

Summer fruits, tulies- almond. You photos are amazing!

Anonymous September 4, 2008 um 2:17 am

You know what is so great about this Helen is the simplicity yet sophistication. I love that and this is a very clever approach.


Pea and Pear September 4, 2008 um 2:24 am

I am sure my husband would move in with you if he saw your fridge. My fridge is full of bits and pieces of left overs , in varying states of decay. None of which are very appetizing…..I must try to be a more 'tartlette' wife 🙂

Anonymous September 4, 2008 um 2:37 am

psst aloooo tartlette… oh hai! look at those twirly tuilles

Brilynn September 4, 2008 um 3:43 am

I just love your tuiles but I get so impatient when I’m making them myself. And of course, who wouldn’t be seduced by summer’s fruit, it’s gorgeous.

cindy* September 4, 2008 um 4:43 am

lemon balm! my plants supply has been dwindling. what a refreshing dessert.

That Girl September 4, 2008 um 5:31 am

I love lemons and berries together

Anonymous September 4, 2008 um 8:13 am

Well, I’m a more lemon verbena kinda guy, although it’s nice to see a dessert with lemon balm in it.

I’ve been using the leaves to polish furniture!

Camille September 4, 2008 um 10:59 am

The tuiles look delicious and I, too, am having a hard time letting go of the fruits of summer.

I should go to post-its in the fridge. I just reprimanded my Marine for eating a fig. (I got a big bag at my family reunion and have plans for them.) He walked away,"I never know what I can eat around here!"

Nina Timm September 4, 2008 um 11:28 am

I love the almondds in those tuilles… Lovely dessert!

Anonymous September 4, 2008 um 11:32 am

Merci pour ces très jolies photos ensoleillées !!!!
A bientôt

Anonymous September 4, 2008 um 11:41 am

Je découvre ce blog avec grand plaisir, tant pour les yeux que pour les papilles. Merci.

MyKitchenInHalfCups September 4, 2008 um 3:38 pm

Just simple fruit like this is totally elegant with your touch!

Anonymous September 4, 2008 um 3:49 pm

White daisies, almond tuiles and fresh berries in a lemon balm bath on a perfect harmony!

I almost can feel their "parfum"…

Anonymous September 4, 2008 um 5:58 pm

So beautiful ! I am having that "hanging on to summer feeling too" – your recipe and photos are perfect for that.

Thanks so much for the lovely comment about my photograph on Hidden in France as well.

Olga September 4, 2008 um 9:02 pm

Those tuiles look absolutely precious! I’ve had some super thin almond cookies that remind me of these, but have never made them myself.

Clumbsy Cookie September 4, 2008 um 9:41 pm

You have a little cute gourmet puppy! I have a hard time letting go of summer too Helen! Nice to have those tuilles that are the perfect spoons to help us enjoy the last summer fruits of the season!

Bonbon Oiseau September 4, 2008 um 9:55 pm

if i were near those tuiles i’d put one after the other after the other after the other into my mouth…it might be a problem…such beautiful pictures!

test it comm September 5, 2008 um 3:17 am

I am having a hard time letting go of summer as well There is still a lot of time to enjoy fall. I am going to have to look for some lemon balm to try it.

lubnakarim06 September 5, 2008 um 7:19 am

Wow looks awesome. I simply love it.

Bunny September 5, 2008 um 11:36 am

Fresh berries and summer fruit have to be the most beautiful sight on the face of the earth, who can resist they’re sweetness and vibrant colors. That’s why we love them so much ,they are beautiful to the eye and palate. The cookie is amazing , so delicate, perfect with the berries. Is this the type of cookie they use to make Milano cookies with?? I’ve only had them from Pepperidge Farms, the ones that are sandwiched together with chocolate. Your pictures once again are so vivid I can taste what I see.

Alexa September 5, 2008 um 3:28 pm

Your puppy seems to have learned from the best. 🙂 He’s a real gourmet. This recipe is so beautiful and sings Summer loud and clear. I love the Tuiles. Elegant Simplicity… Et les photos sont superbes!
A bientot,

montague September 5, 2008 um 5:35 pm

me too!! i want summer to stay forever… that fruit is reason enough!

Nazarina A September 5, 2008 um 6:07 pm

I thank the Creator everyday for these beautiful antioxidant jewels.
Exclamation!!! does not begin to suffice the beauty of your dish. May I have some more please because I have already eaten with my eyes!

Lori September 5, 2008 um 6:33 pm

I like the cooler temps but hate to kiss all the fresh produce goodbye. So sad. I have a big lemon balm plant outback, waiting to be used in some sort of way. This is a great idea!

I did check out Mes Confitures. What a fabulous book. Thanks for the tip. She is the jam guru!

Nora B. September 6, 2008 um 1:31 am

That’s simply elegant! I love almond tuiles. I don’t mean to make you envious, but berry season is hitting Sydney, and stone fruits will soon follow… 😉

have a lovely weekend!

Anonymous February 3, 2009 um 3:53 am

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