Sorbet in Cookie Tulips
Submitted by saipanhny57
Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
30 minThis is the kind of dessert that makes people pull out their phones before they pick up their spoons.
Crispy, golden cookie cups get shaped into fluted tulips while still warm from the oven, then filled with scoops of homemade tropical sorbet and crowned with fresh fruit.
You get three sorbet options to choose from: guava nectar with lime, fresh pineapple with lemon, or ripe mango blended smooth. Each one is bright, refreshing, and dairy-free.
The cookie tulips are thin, buttery wafers made from a simple batter of butter, sugar, flour, vanilla, and egg whites. They bake flat, then get draped over a can and pinched into shape before they cool and crisp up.
Pro Tips
- Work fast with the cookies. You have about 30 seconds after they leave the oven to shape them before they harden. Bake only two at a time so you can shape each one.
- Use a clean 1-pound food can as your mold. The round shape creates a natural cup when you drape and pinch the warm cookie.
- Make the cookie tulips up to a day ahead and store them in an airtight container. Fill with sorbet just before serving so they stay crispy.
Ingredients
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.
Makes 4½ to 5 cups.
Scoop into cookies; add fruit.
COOKIE TULIPS In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. Bake 2 cookies at a time. Butter a 12×15 inch baking sheet. With fingertip, draw a 7 inch wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. Bake in a 350’F oven until golden, 9 to 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. 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.
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