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Lemon Sherbet In Crepe Tulipes With Raspberries

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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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