Tulipes with fruit salad

A fruit salad gives a sweet and refreshing finish for a celebration meal and lighter than a traditional dessert.

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 white 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

7. 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.
8. 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.
9. 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

10. Pour whipping cream into a bowl. Whip slowly until thick.
11. Gently stir powdered sugar and vanilla extract. Whip again until it has desired consistency.

To serve

12. 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.