- For: 8 servings
- Time: 90 minutes
Ingredients:
Cookies dough:
130 grs butter
130 grs sugar
150 grs flour
3 egg whites
Filling:
½ liter raspberry sherbet
½ liter lemon sherbet
½ liter pistachio sherbet
(The sherbet can be replaced with ice cream)
Sauce:
½ container currant jelly
½ cup sugar
1 cup rum
Preparation:
- The tulips can be prepared a few days before being served.
- Beat the butter with the sugar until it becomes pomade.
- Add the egg whites one by one and mix well.
- Put the mix into a decorating container.
- Cut the aluminum foil in discs and butter them well.
- Starting from the center, fill them with the paste making a spiral shape and filling to 3 cm from the sides.
- Cook them at a medium heat oven for 8 minutes.
- Remove them when they brown and while they are hot remove from aluminum and put them in a bowl, let them cool off in the bowl.
- Since they cool off very fast give them shape very fast so as to be able to place the 3 balls of ice cream or sherbet in the center.
Glazed sauce:
- Put the jelly with the sugar and rum to heat up.
- Once the sugar is dissolved serve still hot and liquid
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