10 servings Warm Baked Peaches or Nectarines
28 fluid ounces Champagne Rose Sorbet (1 lb. 12 oz.)
20 Cups Tulipe Cookies (Tuile Batter), baked into rectangular and triangular shapes
10 cookies Lace Cookies
Fruit Coulis (Grapefruit) as needed
Blackberries, as needed
Servings: 10
1. Remove the peaches from the oven. Place one on each serving plate.
2. Place a diamond-shaped Tulipe Cookie on top of each peach.
3. Unmold a piece of the Rose Sorbet and center it on the Tulip Cookie. Insert a triangular Tulip Cookie into the sorbet.
4. Surround the peach with a curved Lace Cookie, some of the Grapefruit Sauce and fresh blackberries.
28 fluid ounces Champagne Rose Sorbet (1 lb. 12 oz.)
20 Cups Tulipe Cookies (Tuile Batter), baked into rectangular and triangular shapes
10 cookies Lace Cookies
Fruit Coulis (Grapefruit) as needed
Blackberries, as needed
Servings: 10
1. Remove the peaches from the oven. Place one on each serving plate.
2. Place a diamond-shaped Tulipe Cookie on top of each peach.
3. Unmold a piece of the Rose Sorbet and center it on the Tulip Cookie. Insert a triangular Tulip Cookie into the sorbet.
4. Surround the peach with a curved Lace Cookie, some of the Grapefruit Sauce and fresh blackberries.
