Tuille Biscuit Basket Filled With Strawberries and Ice Cream

Serves 6

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

RASPBERRY SAUCE:

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.