Delicate and delicious summertime sorbet treat.
Strawberry Almond Tulips
Almond Milk And Frozen Treats
1/3 cup toasted Mandelin Natural Whole Almonds
1/2 cup flour
2/3 cup milk
1 tablespoon brown sugar
1 tablespoon butter, melted
1 teaspoon grated orange peel
1/4 teaspoon almond extract
2 cups sliced strawberries
1 pint orange, lemon or strawberry sorbet
Mandelin Diced Natural Roasted Almonds for garnish
Place natural whole almonds, eggs, flour, milk, brown sugar, butter, orange peel and almond extract in blender jar or food processor. Cover and process smooth.
Heat a 6 to 7-inch crepe pan or non-stick skillet. Brush pan lightly with butter; tilt pan to coat bottom evenly. Cook until lightly browned. Turn out and brown other side lightly. Turn out of pan and cool. Repeat with remaining batter. Crepes may be made in advance, stacked and wrapped in plastic wrap and chilled for up to 3 days.
Fit each crepe into a 1-1/4 cup custard cup, ruffling edges evenly. Place a ball of foil in the center of each cup. Place on baking sheet and bake at 400 degrees, 5 minutes. Remove foil and bake 3 more minutes until crisp and golden; cool.
To serve, place crepe tulips on serving plate. Fill with strawberries, top with small scoop (approximately 1 tablespoon) of sorbet and sprinkle with diced natural roasted almonds.
Almond Board of California