CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy, Eggs |
French |
Desserts, Fruits, Masterchefs, Frisco, Tfr |
35 |
Baskets |
INGREDIENTS
1 1/8 |
c |
Cream, whipping |
13 |
oz |
Sugar, confectioner's |
18 |
oz |
Flour |
12 |
lg |
Egg whites |
|
|
Berries, fresh OR |
|
|
Fruit, fresh |
|
|
Puree, strawberry OR |
|
|
Puree, apricot |
|
|
Mint leaves |
INSTRUCTIONS
In a large bowl, combine the egg whites and cream, then mix well
with a whip.
In a separate bowl, sieve together the confectioner's sugar and
flour. Slowly add the sugar-flour mixture to the egg whites and cream
until a smooth paste is formed.
Place a teaspoon at a time on a well-greased sheet pan. With the
back of a spoon, spread the mixture to approximately 5 inches in
diameter.
Prepare the basket molds by greasing the bottoms of teacups.
Bake cookies 2 - 3 minutes in a 375 F oven. While still soft,
mold into desired basket shapes, then continue baking until light
brown and completely dry.
Cool and store in an air-tight container until used.
To serve, fill cookie baskets with fresh fruit such as
raspberries. Garnish with strawberry or apricot puree and fresh mint
leaves.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room -
: Four Season's Clift Hotel, San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”