Lemon Sherbet In Crepe Tulipes With Raspberries
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Fit each crepe into an ovenproof 1 1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open
2
Bake the tulipes on a jelly-roll pan in a pre-heated 400 degree F oven for 5 minutes
3
Remove the foil and bake the tulipes for 2 to 3 minutes more, to until they are crisp and golden
4
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
5
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
6
Sprinkle 1/4 cup of the fresh raspberries over each tulipe and garnish the tulipes with the mint sprigs