Thursday, January 22, 2009

STRAWBERRIES AND ICE CREAM COOKIE CUPS

1/3 cup hazelnuts, toasted
3 tbsps sugar
1 egg white
2 tbsps flour
1 tbsp butter, melted
1 pint French vanilla ice cream
1 pint fresh strawberries, washed and hulled
1/3 cup seedless strawberry preserves

Heat oven to 375 degrees. Grease a baking sheet.

Process nuts and sugar in a food processor until nuts are finely ground. Beat the egg white with a fork in a small bowl until white is frothy. Add the nut mixture to the white and stir with a rubber spatula to blend. Stir in the flour, then the butter. Invert four, 2 to 2 1/2-inch across the bottom glasses, onto the work surface.

Drop 2 mounds of batter (1/4 of the batter each) 3-inches apart on the greased baking sheet. Spread each mound into a 4 1/2-inch circle. Bake 7 minutes or until brown around the edges. Remove from the pan with a metal spatula. Drape each over one of the glasses. Allow the baking sheet to cool, then repeat the entire process.

Using a small scoop, drop 12 balls of ice cream onto a baking sheet with sides that has been lined with waxed paper. Place the sheet in the freezer.

Into a small bowl, slice the strawberries. Stir in the strawberry preserves. Puree 3/4 cup of the mixture in a food processor until smooth.

To assemble and serve: Divide the puree by fourths onto 4 dessert plates. Place a cookie cup in the center of each plate. Fill each cup with 3 of the ice cream balls and top with remaining sliced berries.

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