© 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

It’s been a while…

Spring is now in full swing.
Asparagus have made their way to the market.
And there are couple of new things going on here lately (No, I’m not speaking about the rugby world cup..)
Rather decisions made, impacting life.
And adjustment required therefore.

I’ve also worked on exciting projects recently and can’t wait to share them with you. Soon.

On the other side, my little kitchen didn’t see any baked goods, except bread, for weeks.
Not a big deal, but rather unusual for the big tooth of mine.

© 2011 Viviane Perenyi Grapefruit Fennel Quinoa Salad

And the weather has been so balmy lately that all I craved for was salad -at least for lunch. Any kind, sweet and savory.

I was eating a fruit mix when I thought about the tulipe. This crisp biscuit shaped as an edible cup to serve usually ice-cream.

Rather old fashion, but it brings back good memories from my childhood. Specially holidays spent at my aunt’s house, next to the beach. My aunt who liked to entertain and always prepared excellent frozen desserts, stylishly presented.

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

Much more humble, my version with a fresh fruit salad.
But as usual, when you’re done with the biscuit, you can garnish it with what ever you fancy. Just remember that the biscuit is not waterproof and therefore better dress up the cups just before serving to avoid a soggy biscuit on the bottom.

Tulipe Biscuit (makes about 6)
Do check the original recipe here for a step by step.

65 gr (more than 1/2 stick) unsalted butter, at room temperature
65 gr (1/2cup) icing sugar, sifted
2 egg whites
55 gr (1/2cup) flour, sifted
Vanilla powder (optional)

In a bowl cream the butter, then add the sugar and mix well until the mix get paler. Add egg whites and stir. Drop all the flour at once and stir to combine and get an homogenous paste. Add vanilla powder at this stage and stir.
Preheat oven to 200°C (392°F) and on your work surface near the oven prepare a couple of glasses upside-down.
On a silicone mat or a baking sheet lined with parchment paper, scoop a table spoon of the paste and spread it with the back of the spoon to make a 12-15cm (5-6 inch) diameter disc. Better to make a couple at a time and spread the cooking session on several batches. Bake for 6-7 minutes. Remove from oven and with a spatula delicately remove the biscuit, still soft, and top it on the glass. Press delicately the edges down, towards the glass and let it cool and firm up completely. You need to do this rather quickly until the biscuit is still soft and pliable, hence the idea of baking them by batch of two or three.

These Tulipes are also my entry to Sweet NZ:

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