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Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit Recipe

Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit Recipe

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Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit

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Ingredients

Count

Nutrition

649

Calories

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Ingredients:

Serving

1 1/2 cups cream
1/2 cup half and half
2/3 cup sugar
4 large egg yolks
1 cup late harvest riesling wine
1/4 cup sugar
3 tbsp unsalted butter, room temperature
2 tbsp powdered sugar
1 tsp finely chopped aniseed
1/2 tsp vanilla extract
1/4 tsp grated orange peel
3 tbsp egg whites
1/4 cup all purpose flour
1 1- pint basket strawberries, stemmed, quartered
1 cup small pineapple wedges
1 kiwi fruit, peeled, cut into wedges
fresh mint leaves

Directions:

For ice cream: Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)
For cookies: Preheat oven to 325°F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.
Drop slightly rounded tablespoon of batter onto center of half of prepared baking sheet. Drop another slightly rounded tablespoon of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes.
Working quickly and using metal spatula, lift 1 cookie off sheet. Immediately turn cookie over onto inverted custard cup. Gently flatten cookie on cup bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from cups. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.
Top with fruit and mint leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	648.62 Kcal (2716 kJ)
Calories from fat	294.41 Kcal
		% Daily Value*
Total Fat	32.71g	50%
Cholesterol	253.67mg	85%
Sodium	250.22mg	10%
Potassium	596.48mg	13%
Total Carbs	69.26g	23%
Sugars	40.84g	163%
Dietary Fiber	1.31g	5%
Protein	13.31g	27%
Vitamin C	6.5mg	11%
Vitamin A	0.1mg	4%
Iron	2.1mg	12%
Calcium	178.2mg	18%

Amount Per 100 g
Calories	168.25 Kcal (704 kJ)
Calories from fat	76.37 Kcal
		% Daily Value*
Total Fat	8.49g	50%
Cholesterol	65.8mg	85%
Sodium	64.91mg	10%
Potassium	154.73mg	13%
Total Carbs	17.97g	23%
Sugars	10.59g	163%
Dietary Fiber	0.34g	5%
Protein	3.45g	27%
Vitamin C	1.7mg	11%
Iron	0.5mg	12%
Calcium	46.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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