Fresh Berry Tulip with White Chocolate Ice Cream
Yield
8 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
sugar
granulated |
|
| 6 | each |
egg whites
|
*
|
| ¼ | teaspoon |
vanilla extract
pure |
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | pints |
raspberries
|
*
|
| 3 | cups |
heavy whipping cream
|
|
| 1 | x |
ice cream
white chocolate |
*
|
| 2 | pints |
strawberries
quartered |
*
|
| 1 | pint |
blueberries
washed |
*
|
| ½ | pint |
blackberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8E+2 | ml |
butter, unsalted
|
|
| 473 | ml |
sugar
granulated |
|
| 6 | each |
egg whites
|
*
|
| 1.3 | ml |
vanilla extract
pure |
|
| 473 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
raspberries
|
*
|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 1 | x |
ice cream
white chocolate |
*
|
| 946 | ml |
strawberries
quartered |
*
|
| 473 | ml |
blueberries
washed |
*
|
| 237 | ml |
blackberries
|
*
|
Directions
EQUIPMENT: Measuring cup, measuring spoons, paring knife, 9-inch cake circle, parchment paper, electric mixer w/ paddle and balloon whip, rubber spatula, double boiler, whisk, 2 baking sheets, cake spatula, 46-oz juice can, 100%-cottong kitchen towel, foo
