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Ингредиенты
- 1 1/2 c. Cream
- 1/2 c. Half and half
- 2/3 c. Sugar
- 4 lrg Egg yolks
- 1 c. Late harvest Riesling wine
- 1/4 c. Sugar
- 3 Tbsp. Unsalted butter, room temperature
- 2 Tbsp. Powdered sugar
- 1 tsp Finely minced aniseed
- 1/2 tsp Vanilla extract
- 1/4 tsp Grated orange peel
- 3 Tbsp. Egg whites
- 1/4 c. All purpose flour
- 1 x Basket strawberries, stemmed, quartered (1-pint)
- 1 c. Small pineapple wedges
- 1 x Kiwi fruit, peeled, cut into wedges Fresh mint leaves
Инструкции
- For ice cream:Bring 1/2 c. cream and 1/2 c. half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in warm cream mix. Return mix to saucepan; stir over medium-low heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min, don't boil.
- Strain into bowl. Fold in wine and 1 c. cream. Refrigeratecustard till cool.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)
- For cookies:Preheat oven to 325F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.
- Drop slightly rounded Tbsp. of batter onto center of half of prepared baking sheet. Drop another slightly rounded Tbsp. of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies till brown on edges (centers will be slightly pale), about 8 min.
- Working quickly and using metal spatula, lift 1 cookie off sheet.
- Immediately turn cookie over onto inverted custard c.. Gently flatten cookie on c. bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from c.. Rinse baking sheet under cool water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
- Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.
- Top with fruit and mint leaves.
- Serves 4.
