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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This Hazelnut Tulipe curl is filled with ice cream or frozen yogurt with raspberries and rasberrie juice. This is adapted from McCall's Cooking School from 1992 along with the photos. Ingredients:
ingredients |
tulipe cookie |
1/3 cup shelled hazelnuts ( filberts ) or almonds |
1/4 cup margarine or butter |
2 egg whites |
1/2 cup sugar |
1/2 tsp. salt |
1/4 tsp. rum extract |
1/3 cup all-purpose flour |
raspberry sauce |
2 pkg ( 12-oz size ) frozen unsweetened raspberries, thawed |
1/2 cup sugar |
1 1/2 quarts light vanilla ice cream or low-fat frozen yogurt, slightly softened |
1/2 pint fresh raspberries |
mint leaves for garnish ( optional ) |
Directions:
1. 1)preheat oven to 350. In a shallow pan, bake hazelnuts 10 – 15 minutes or until skin cracks. Remove from oven; wrap in towel. When cool enough to handle, roll nuts in towel to remove as much skin as possible. Let cool; finely chop cooled nuts in food processor or blender.
2. 2)Preheat oven to 400. Grease and flour three large baking sheets. In a small saucepan, melt margarine; cool. In a small bowl, whisk egg whites with 1/2 cup sugar, the salt and rum extract until foamy. Whisk in melted margarine then flour. Add nuts.
3. 3)Use the rim of a glass to make two 5-inch circles on prepared baking sheets. Spoon 2 level tablespoons of batter onto each circle; spread evenly to fill circle. Bake 5 minutes or until edges are brown. Spray the bottoms of six 6-oz custard cups with non-stick cooking spray.
4. 4)Using pancake turner, lift cookies from baking sheets; invert onto greased bottoms of custard cups. With fingers, mold around cup. If cookies are too brittle, reheat briefly in oven. Cool tulipes completely on cups over wire rack; then lift tulipes off cups and place on wire rack. Repeat six more.
5. 5)Make raspberry sauce: Combine thawed raspberries and 1/2 cup sugar; let stand 20 to 30 minutes. Using back of a large spoon, press berries and juice through a strainer set over a large deep bowl until only seeds remain; discard seeds. Cover raspberry puree and refrigerate until serving.
6. 6)To serve, spoon 2 to 3 tablespoons raspberry puree onto each desert plate. Place tulipe in center of puree. Fill tulipe with scoop of ice cream or frozen yogurt. Drizzle lightly with raspberry puree. Garnish each tulipe with fresh berries and mint leaves.
7. Nutritional Values: Caloties per serving: 421, Fat: 18g, Cholesterol: 61mg, Sodium: 230mg, Carbohydrates: 62g, Protein: 6g
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