Tuille Biscuit Basket Filled With Strawberries and Ice Cream
1 pound fresh local strawberries, washed and quartered
3 large egg whites
3/4 cup powdered sugar, plus more for dusting
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
6 tablespoons melted butter
2 quarts vanilla ice cream
6 sprigs mint
3/4 cup strawberries, cut in quarters
3/4 cup raspberries
6 tablespoons sugar
6 tablespoons water
juice from half lemon
Wash and cut 1 pound strawberries; set aside. Mix egg whites, sugar, flour and vanilla extract together. Add the melted butter and refrigerate for 1 hour. Spray a nonstick sheet pan and spread the batter into a circular shape. Bake at 350 degrees until golden. Remove from tray using a palette knife and immediately put over the bottom of a glass turned upside down and shape into basket. Place the basket on the plate.
To make the sauce: In a saucepan boil the fruit, sugar, water and lemon juice together for 5 minutes. Blend, then strain through a sieve and cool.
Mix the sauce with 1 pound strawberries.