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Almond Tulips With Fresh Banana Ice Recipe
|For almond tulip cup|
|Sugar||1⁄2 Cup (8 tbs)|
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|For fresh banana ice|
|Very ripe bananas||2 Large|
|Superfine sugar||1 Cup (16 tbs)|
|Fresh orange juice||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Candied violets/Citron peels||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3044 Calories from Fat 951
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 32.5 g162.4%
Trans Fat 0 g
Cholesterol 116.1 mg38.7%
Sodium 244.3 mg10.2%
Total Carbohydrates 508 g169.4%
Dietary Fiber 29.1 g116.2%
Sugars 391.1 g
Protein 41 g82.9%
Vitamin A 33.9% Vitamin C 149.8%
Calcium 39.4% Iron 42.2%
*Based on a 2000 Calorie diet
Butter and flour baking sheet.
Beat egg whites in medium bowl, gradually adding sugar just until frothy; this is not a meringue, so do not try to form peaks.
Add remaining ingredients and beat well.
Drop about 3 tablespoons batter on each side of prepared sheet, forming 2 circles.
Smooth batter with back of spoon until each circle measures about 6 inches across.
Bake until edges of cookies brown, about 8 to 10 minutes.
Set cookie sheet on open oven door (to keep second cookie warm and pliable while the first is being shaped).
Remove cookie from sheet using large spatula and quickly fit into custard cup or muffin tin, gently pressing down, fluting and folding edges to fit.
Repeat with second cookie.
Repeat baking and shaping cookies with remaining batter.
If weather is dry and cookies are to be served the same day, wrap and set aside.
If weather is humid or cookies are prepared more than 1 day ahead, wrap airtight and freeze; do not thaw before serving.
For ice (with machine): Puree bananas, sugar, orange juice and lemon juice in food processor or blender until smooth.
Add water and egg whites and puree again until smooth.
Pour mixture into ice cream maker and freeze according to manufacturer's instructions.
For ice (without machine): Puree bananas, sugar, orange juice and lemon juice in processor or blender until smooth.
Add water and egg whites and mix again until smooth.
Pour into freezer trays or shallow pans.
Freeze until firm.
Transfer to processor or blender in batches and mix until smooth.
Transfer to bowl and blend well.
Return to trays and refreeze.