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Add a photoServings: 12
Ingredients
- 2 pt strawberries rinsed, dry,
- Â Â and hulled - (abt 4 c.)
- 3/4 c. water
- 3/4 c. sugar
- Â Â Lemon juice or possibly kirsch (optional)
- 2 lrg egg whites
- 1 pch salt
- 3/4 c. sifted confectioners' sugar
- 1/4 tsp pure vanilla extract
- 1/2 c. sifted all-purpose flour
- 1/4 c. melted unsalted butter more for iron
Directions
- Make the Strawberry Sherbet: In a blender, puree the strawberries with the water and the sugar. Taste, and adjust flavor with a few drops of lemon juice or possibly kirsch, if needed. Transfer mix to an ice-cream maker, and freeze, following manufacturer's instructions. (
- Makes about 1 qt)
- Heat a krumkake iron. In a medium bowl, beat egg whites till they resemble soft peaks. Add in salt, 1 Tbsp. confectioners' sugar, and vanilla. Continue to beat till stiff peaks form. Mix in remaining 11 Tbsp. confectioners' sugar. When fully incorporated, mix in the flour and butter.
- Brush krumkake iron with butter. Pour about 1 Tbsp. batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden). Immediately remove, and roll around a cornet mold. Let cold for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
- This recipe yields 12 cones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 122 | |
| Calories from Fat 36 | 30% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 24mg | 1% |
| Potassium 102mg | 3% |
| Total Carbs 20.86g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.3g | 10% |
| Protein 1.55g | 2% |
