Tulip baskets (with watermelon sorbet)
10 servings
60 g melted butter
1 1/4 dl sugar
1 dl flour
1 tablespoon vanilla
2 egg whites
Heat oven to 200°C. Melt butter. Mix together dry ingredients and add butter. Fold in egg whites and
stir into a smooth mixture.
Pour the mixture onto a paper in 12 cm circles.
Bake until slightly golden brown along the edges.
Lift carefully from the baking sheet and place them on an overturned drinking glass that you have brushed with a little vegetable oil. Let baskets cool and loosen them from glass. Fill with ice cream, fruit or perhaps
a ball of watermelon sorbet.
The recipe for watermelon sorbet is on page 37.
