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| Sorbet In Cookie Tulips Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 6
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Ingredients
1 various fresh fruit
----COOKIE TULIPS----
1/4 cup butter or margarine
1/2 cup sugar
7 tablespoon all-purpose flour
1 teaspoon vanilla
2 large egg whites
----GUAVA SORBET MIXTURE----
3 cup guava nectar
2/3 cup light corn syrup
1/4 cup lime juice
----PINEAPPLE SORBET MIXTURE----
3 cup fresh pineapple,peeled/cored
1/3 cup light corn syrup
1/4 cup lemon juice
----MANGO SORBET MIXTURE----
4 medium-size mangoes
2/3 cup light corn syrup
1/2 cup lemon juice
Cooking Directions:
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit. *** COOKIE TULIPS *** 1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. 3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup. Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6. *** GUAVA SORBET MIXTURE *** Mix guava nectar, corn syrup, and lime juice. *** PINEAPPLE SORBET MIXTURE *** In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth. *** MANGO SORBET MIXTURE *** Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.
salads
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