Hot Lemon Soufflé
10 Cups Tulipe Cookies (Tuile Batter) (10 baked cups)
1 quart Apricot, Peach, Pear or Pineapple Sorbet
OR
One-Step Grapefruit Sorbet (Raspberry Variation)
Fresh mint leaves, as needed
1 dry pint Fresh raspberries
Servings: 10
Place a baked soufflé on a plate. Position a Tulip Cookie basket next to the soufflé. Quickly place a scoop of Raspberry Sorbet into the basket. Decorate the sorbet with mint and fresh raspberries.
Servings: 10
10 Cups Tulipe Cookies (Tuile Batter) (10 baked cups)
1 quart Apricot, Peach, Pear or Pineapple Sorbet
OR
One-Step Grapefruit Sorbet (Raspberry Variation)
Fresh mint leaves, as needed
1 dry pint Fresh raspberries
Servings: 10
Place a baked soufflé on a plate. Position a Tulip Cookie basket next to the soufflé. Quickly place a scoop of Raspberry Sorbet into the basket. Decorate the sorbet with mint and fresh raspberries.
Servings: 10
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