Unrecipe of the Week: Tulipes With Frozen Yogurt

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Summer is all about ice-cream and frozen yogurt. An ideal weekend evening often involves a trip to Pinkberry and leisurely stroll on the Highline. It comes as no suprise that when our friends at Pinkberry invited us to taste their newest flavors, we jumped at the chance. Never one to leave well enough alone, it was only fitting that these new flavors be given a worthy vessel. That vessel happened to be tulipes, made of paper thin cookie batter, molded into freeform shaped bowls. They take a little practice to get them right, but they are well worth the effort when your friends swoon over your edible works of art. (And the delicious frozen yogurt inside!)

You can fill them with whatever you like, but we are kind of partial to berries, topped with a generous swirl of Pinkberry’s blueberry yogurt. Ok, maybe we should be honest and say we like them best when filled to the brim with frozen yogurt, and then spinkled with a few blueberries. Either way, you can’t go wrong.

Tulipes:

Beat 2 egg whites until they form soft peaks. Set aside.

Beat six tablespoons of softened butter and 1/4 cup of sugar in a bowl until it is light and creamy. Continue beating and add 1/2 cup of sifted flour and 1/2 teaspoon of vanilla extract. Fold in egg whites until combined.

Meanwhile, heat the oven to 425 degrees. Using the bowl you would like to use for a mold, trace a circle around it on a piece of parchment paper. Place no more than 2 circles on the paper. We used a large teacup for our template and mold.

Place the parchment paper with the ink side down and lightly brush it with butter. Add a dollop of batter in the center of each circle, and spread it evenly to fill the entire circle. Bake for 3-4 minutes until the edges are brown and the center is set. Remove the circles from the oven and quickly lift them off the pan one at a time and place them inside your cup, gently ruffling the edges to make it fit. Allow it to cool, and remove it to a plate. Do not bake more than 2 at a time, as they harden very quickly. It is important to work fast while they are still pliable, without burning your fingers. It may take a try or two to perfect your technique, but once you get the hang of it, it is pretty easy.

Fill the tulipes with fresh berries and a generous portion of frozen yogurt and enjoy!

Photo: Spencer Jones for Glasshouse Images

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Frozen yogurt courtesy of Pinkberry

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One Response to “Unrecipe of the Week: Tulipes With Frozen Yogurt”

  1. lulu Says:

    What a great way to make a simple dessert special.

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