| Tulipes |
| 1 |
Preheat oven at 180°C. Grease a cookie sheet. |
| 2 |
Melt butter with sugar, in a pan at a very low heat. |
| 3 |
Add egg whites and flour. Beat with a wire whisk until blended and smooth. |
| 4 |
Drop a heaping tablespoon of batter on the prepared cookie sheet. Spread it with the back of the spoon to form a 4 inch round. Repeat, leaving at least 2 inches between cookies. |
| 5 |
Bake until the edges turn gold, 5 to 7 minutes. Lift them quickly with a wide metal spatula. Set each of them on the bottom of a round bowl, wide ramekin or glass. Cover with another recipient of the same kind. Let them cool that way and transfer to a wire rack afterwards. |
| 6 |
Repeat until there is no batter left. |
| Fruit Salad |
| 1 |
Pour the orange juice into a salad bowl. Add the sugar, two tablespoons of water, and the brandy, if used. Stir until the sugar dissolves. |
| 2 |
Peel, core, and dice the apple and pear. Peel and slice the banana. Add to the salad bowl and mix well. The orange juice will prevent browning. |
| 3 |
Drain the mandarin segments and add to the bowl. Mix. Sprinkle with cinnamon. Cover with film and keep in the fridge until required. |
| Whipped Cream |
| 1 |
Pour whipping cream into a bowl. Whip slowly until thick. |
| 2 |
Gently stir powdered sugar and vanilla extract. Whip again until it has desired consistency. |
| To Serve |
| 1 |
Place fruit salad in tulipes. Put a heaping tablespoon of cream on each or pipe whirls of cream over. Decorate with toasted sliverd almonds, drizzle with maple syrup or raspberry coulis. You will have a memorable dessert. |
