Chocolate Baskets With Raspberry Sorbet
- 1 None large egg white
- 1/4 cup granulated sugar
- 2 tbsp flour
- 2 tbsp cocoa powder, sifted
- 1/2 tbsp butter, melted
- 2 tbsp sliced almonds
- 4 cups raspberry sorbet
- Line 2 baking trays with parchment paper. Using a pencil, draw 6 (5 inch) circles on each piece of paper. Flip paper over so markings are on the bottom.
- Whisk together egg white, sugar, flour, cocoa powder and butter. Cover and chill for 1 hour.
- Preheat oven to 350u0b0F. Drop 2 tsp batter into each circle and smooth with a spatula to fill circle. Sprinkle with almonds. Working with 1 tray at a time, bake for 5-6 mins. Working quickly, while cookies are still hot, remove from tray and press into a muffin pan, almonds facing out. Let cool in pan.
- Scoop raspberry sorbet into chocolate baskets to serve.
egg white, granulated sugar, flour, cocoa, butter, almonds, raspberry sorbet
Taken from recipes-plus.com/api/v2.0/recipes/37612 (may not work)