Name: Strawberry and orange tulip
Yield: serving
Cuisine: Dessert
Ingredients: 780.00 ml icing sugar; 1.00 eggs whites only; 50.00 ml flour; 30.00 ml butter melted; 25.00 g almonds ground; 6.00 eggs just the yolks; 100.00 g sugar; 60.00 ml milk; 1.00 vanilla pod; 100.00 g chocolate melted; 25.00 ml rum; 125.00 ml sugar; 1.00 orange zest and juice; 3.00 eggs just the yolks; 250.00 ml milk; 15.00 g Sheridans gelatine; 150.00 ml cream fresh, whipped; 100.00 strawberries; 45.00 ml sugar syrup; 30.00 ml cointreau or orange liqueur; 100.00 ml cream fresh, whipped; chocolate melted; fruit fresh

Recipe Disclaimer

Tap for method

Ingredients (23)

THE TULIP

780.00 ml	icing sugar
1.00	eggs — whites only
50.00 ml	flour
30.00 ml	butter — melted
25.00 g	almonds — ground

CHOCOLATE SAUCE

6.00	eggs — just the yolks
100.00 g	sugar
60.00 ml	milk
1.00	vanilla — pod
100.00 g	chocolate — melted
25.00 ml	rum

ORANGE CUSTARD

125.00 ml	sugar
1.00	orange — zest and juice
3.00	eggs — just the yolks
250.00 ml	milk
15.00 g	Sheridans gelatine
150.00 ml	cream — fresh, whipped

FRUIT CREAM

100.00	strawberries
45.00 ml	sugar — syrup
30.00 ml	cointreau — or orange liqueur
100.00 ml	cream — fresh, whipped

DECORATIONS

	chocolate — melted
	fruit — fresh

Tap for ingredients

Method:

TO MAKE TULIPS: Mix icing sugar and egg white until foamy, add sifted flour and butter and mix well. Place small heaps of dough on a buttered baking tray, using the back of the fork to spread the rounds to the size needed (about 12 cm in diameter is ideal), and bake for two to three minutes in an oven preheated to 200 ºC. When cookies start to brown on the sides, use a palette knife to lift each cookie off the baking tray and onto an orange. Press sides down gently with a tea towel and leave to cool. The dough will harden rapidly. Remove tulips from oranges carefully and set aside.
CHOCOLATE SAUCE: Whisk together egg yolks and sugar. Scald milk with vanilla, remove from heat and leave to cool for 30 minutes before adding to egg and sugar mixture. Heat gently until mixture begins to thicken slightly – remove from heat immediately if egg starts to curdle. Stir in the melted chocolate and rum and leave to cool.
ORANGE CUSTARD: Boil the sugar and the orange rind and juice. Allow sugar syrup to cool slightly and whip in egg yolks until creamy. Boil the milk and stir into the egg mixture. Heat until thick enough to lightly coat a spoon. Dissolve gelatine in cold water and heat slightly until translucent, then fold into mixture. Allow to cool and fold in cream.
FRUIT CREAM: Purée strawberries (or other fruit) and stir in sugar syrup and liqueur. Fold in the whipped cream just before piping.
DECORATION: Use melted chocolate to pipe butterflies and flowers on to baking paper and allow to set. Loosen carefully with palette knife.
TO ASSEMBLE: Set tulips next to each other on a tray, pipe in the orange custard, the fruit cream and leave to set. Place filled tulips on serving platter, and add a swirl of chocolate sauce next to them. Decorate with fresh fruit and chocolate flowers and butterflies.