| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/2 |
c |
Granulated sugar |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Unsalted butter, melted |
| 2 |
ts |
Water |
| 1 |
ts |
Pure vanilla extract |
| 8 |
oz |
White chocolate |
| 2 |
c |
Whipping cream |
| 1/2 |
c |
Coarsely chopped praline* |
| 4 |
c |
Strawberries |
| 3 |
tb |
Strawberry jam or preserves |
| 3 |
tb |
Orange liqueur or orange juice |
INSTRUCTIONS
TULIP CUPS
WHITE CHOCOLATE MOUSSE
STRAWBERRY SAUCE AND GARNISH
Brush 3 or 4 rimless cookie sheets with butter; sprinkle with flour.
(TULIP CUPS): Whisk together all ingredients. Do not overbeat. Drop 2 to
3 tbsp. of batter for each cup onto cookie sheets, making 3 to a sheet so
there's room for cups to spread. Spread batter thinly into a circle about
4 inches in diameter for each cookie, then bake in 400°F oven for 6 to 8
minutes. Bake only one sheet at a time, so you have enough time to shape
the tulips.
When cups just begin to brown around the outside edges, remove from pan and
quickly press each into a cup or custard dish and flute the edges. Bake
remaining batter and flute cups. You should be able to make 8 large or 12
medium tulip cups. (If not using immediately, store cups in an airtight
container.)
(WHITE CHOCOLATE MOUSSE): Break white chocolate into small pieces. Place
in top of double boiler, along with 1/2 cup whipping cream. Place over
gently simmering water and cook until mixture is melted and well combined.
Stir well. Cool to room temperature. Whip remaining whipping cream until
stiff (do not overbeat) and fold into chocolate mixture along with praline.
Spoon mixture into tulip cups and refrigerate until serving time.
(STRAWBERRY SAUCE AND GARNISH): Reserve 8 to 12 of the most attractive
berries. Hull and chop remaining berries, then puree in food processor or
blender with jam and orange liqueur.
To serve, spoon strawberry sauce onto each dessert plate. Place a filled
tulip cup in the center of the sauce and a reserved berry on top of each
dessert. Makes 8 large or 12 medium servings.
*To prepare, combine 1 cup granulated sugar and 1/4 cup water in heavy
saucepan; bring to boil, stirring until sugar dissolves. Cook over medium
heat, without stirring until golden. Remove from heat and stir in 1 1/2
cups toasted almonds. Spread mixture onto buttered cookie sheet to cool,
then chop coarsely. Typed in MMFormat by chartlin@hotmail.com Source:
Canadian Living Magazine.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
24, 1999
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