Preparation:
In a blender combine strawberries, orange juice, granulated sugar,
salt, and lemon juice at high speed until smooth. Strain through a
fine chinois and discard seeds. Refrigerate and reserve 1/3 of
mixture. Freeze remainder in an ice-cream freezer according to
manufacturer's directions.
In a blender combine yogurt, mangoes, confectioners' sugar, and
lime
juice at high speed until smooth. Freeze in an ice-cream freezer
according to manufacturer's directions.
Place 3 strawberry slices in each of 4 serving bowls. Top each
serving with 1 cookie and put 3 mini-scoops of strawberry sorbet
on
each cookie. Top with another cookie and add 4 mini-scoops of
mango
frozen yogurt. Drizzle with reserved strawberry mixture and
garnish
with mint sprigs.
(Orange Tuile Cookies)
Preheat the oven to 325°F. In a small bowl combine sugar, flour,
almond meal, and orange rind. Add juice and butter and stir until
just combined. Spoon batter into eight 1-inch circles on a
nonstick
baking sheet. Bake for 7 to 9 minutes, or until golden brown. Let
cool before removing from |
