| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive11 | 1 | Servings | ||
INGREDIENTS
| 8 | Crepes, above batter | |
| recipe | ||
| 3 | Frozen raspberries in syrup | |
| thawed and drained | ||
| reserving 6 | ||
| tablespoons of the | ||
| syrup 10-ounce | ||
| 1 | qt | Limon sherbet, recipe |
| follows | ||
| 1 | pt | Fresh raspberries |
| Mint sprigs for garnish |
INSTRUCTIONS
Fit each crepe into an ovenproof 1 1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake the tulipes on a jelly-roll pan in a pre-heated 400 degree F oven for 5 minutes. Remove the foil and bake the tulipes for 2 to 3 minutes more, to until they are crisp and golden. In a food processor or blender puree the packaged raspberries with the reserved syrup, force the mixture through a fine sieve set over a bowl, scraping and pressing hard on the solids to separate as much pulp from the seeds as possible, and whisk the raspberry sauce until it is blended. Spoon about 2 tablespoons of the sauce onto each of 8 dessert plates, set a tulipe on the sauce on each plate, and fill each one with a scoop of the lemon sherbet. Sprinkle 1/4 cup of the fresh raspberries over each tulipe and garnish the tulipes with the mint sprigs. Yield: 8 tulipes Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9201 Converted by MM_Buster v2.0l.
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