Recipes: Waffle Pastry
Ideal as a carrier for cream desserts, they can be prepped with the ice cream and frozen well in advance of your function: the topping and garnish can then be added shortly prior to serving.
Flambée Cherry Tulip Baskets
Ingredients (4 portions)
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4 Tulip Wafer Baskets |
Preparing the Tulips
Place the Tulip Wafer Baskets upside down in a preheated oven at 175°C for a few minutes, then remove and allow to cool.
Preparing the filling
- Whisk the cream and half the sugar together until firm to make the Chantilly Cream.
- Place the water, vanilla pod and remaining sugar in a pan and bring to the boil.
- Add the pitted cherries to the pan and poach lightly before removing.
- Reduce the syrup until there is 0.1 litre left, then replace the poached cherries.
- Heat and flambé with Kirsch.
Presentation
- Place the Tulip Wafer Baskets on the serving plate.
- Divide the Chantilly Cream between each basket, and add a scoop of vanilla ice cream.
- Pour on the cherries in syrup and sprinkle with toasted almonds.
- Pour raspberry coulis around each Tulip and decorate the plate with fresh stemmed cherries and mint leaves.
Mini chocolate tulip with marinated mango and cream with rum
Ingredients for 20 pieces
20 mini chocolate tulips
3 mangoes
100 ml white rum
1 tsp ginger, finely chopped
100 ml maple syrup
500 ml cream
100gr brown sugar
100 ml brown rum
Preparation
- Peel the mangoes and cut them into pieces.
- Heat the maple syrup with the white rum and the ginger.
- Leave to cool, and mix with the mango pieces. Leave to marinate.
- Whip the cream with the brown sugar and the brown rum.
- Half-Fill the chocolate tulips with the mango mixture, and top up with the rum cream.
- Garnish with a piece of mango.