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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: TULIP CUPS: Whisk together all ingredients. Do not overbeat. Drop 2 to 3 tbsp. of batter for each cup onto cookie sheets, making 3 to a sheet so there's room for cups to spread. Spread batter thinly into a circle about 4 inches in diameter for each cookie, then bake in 400øF oven for 6 to 8 minutes. Bake only one sheet at a time, so you have enough time to shape the tulips.
When cups just begin to brown around the outside edges, remove from pan and quickly press each into a cup or custard dish and flute the edges. Bake remaining batter and flute cups. You should be able to make 8 large or 12 medium tulip cups. (If not using immediately, store cups in an airtight container.)
WHITE CHOCOLATE MOUSSE: Break white chocolate into small pieces. Place in top of double boiler, along with 1/2 cup whipping cream. Place over gently simmering water and cook until mixture is melted and well combined. Stir well. Cool to room temperature. Whip remaining whipping cream until stiff (do not overbeat) and fold into chocolate mixture along with praline. Spoon mixture into tulip cups and refrigerate until serving time.
STRAWBERRY SAUCE AND GARNISH: Reserve 8 to 12 of the most attractive berries. Hull and chop remaining berries, then puree in food processor or blender with jam and orange liqueur.
To serve, spoon strawberry sauce onto each dessert plate. Place a filled tulip cup in the center of the sauce and a reserved berry on top of each dessert. Makes 8 large or 12 medium servings.
To prepare Pralines, combine 1 cup granulated sugar and 1/4 cup water in heavy saucepan, bring to boil, stirring until sugar dissolves. Cook over medium heat, without stirring until golden. Remove from heat and stir in 1 1/2 cups toasted almonds. Spread mixture onto buttered cookie sheet to cool, then chop coarsely.
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