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Ice Cream Tulips

Year

2004

Author

Maite Montes

Served

room temperature

Course

Dessert

INGREDIENTS - 15 tulips

100 g egg whites

100 g sugar

100 g soft butter

100 g flour

METHOD

Preheat oven at 500º F. Mix soft butter with the sugar with wooden spoon until well-blended. Add the flour and lastly stir in the egg whites.

Grease the cookie sheets and form very thin 6 inch circles with a spoon.

Bake at 250º C for 3 minutes.

Remove from the oven and place each crepe, while hot and soft immediately get on the botton of a muffin mold turned upsidedown. Immediately cover with muffin mold to form the tulip.

 

 

ASSEMBLY

Serve the tulip with a scoop of ice-cream. Decorate with a mint leaf. Drip with sweetened wine sauce.

 

 

* Can be stored in a airtight containers with a sachet of silica-gel, 2 weeks.

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"Wine makes a symphony of a good meal".

Fernande Garvin. The Art of French Cooking

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© 2004. The kitchen of Maite Montes