| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 8 |
|
Crepes; (above batter |
|
|
; recipe) |
| 3 |
pk |
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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