Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Crepes; (above batter |
\N \N | ; recipe) |
3 packs | Frozen raspberries in syrup; thawed and drained, |
\N \N | ; reserving 6 |
\N \N | ; tablespoons of the |
\N \N | ; syrup (10-ounce) |
1 quart | Limon sherbet; (recipe follows) |
1 pint | Fresh raspberries |
\N \N | Mint sprigs for garnish |
Fit each crepe into an ovenproof 1¼ 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 ¼ 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.