Sorbet In Cookie Tulips Recipe

Step 1

Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit.


Step 2

In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth.

Step 3

Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly.

Step 4

Bake in a 350'F. oven until golden, 9-10 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. Makes 6.


Step 5

Mix guava nectar, corn syrup, and lime juice.


Step 6

In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.


Step 7

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.

Things You'll Need

  • Various fresh fruit
-----------COOKIE TULIPS----------------
  • 1/4c Butter or margarine
  • 1/2c Sugar
  • 7tb All-purpose flour
  • 1ts Vanilla
  • 2 Large egg whites
--------GUAVA SORBET MIXTURE------------
  • 3c Guava nectar
  • 2/3c Light corn syrup
  • 1/4c Lime juice
  • 3c Fresh pineapple,peeled/cored
  • 1/3c Light corn syrup
  • 1/4c Lemon juice
--------MANGO SORBET MIXTURE------------
  • 4 Medium-size mangoes
  • 2/3c Light corn syrup
  • 1/2c Lemon juice

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