Oheloberry Dessert in Tulip Cookies
The tart red oheloberry, said to be a favorite of volcano goddess Pele, grows only on the volcano side of the Big Island of Hawaii. Other small berries like currants, lingonberries, cranberries, gooseberries, or blueberries can be substituted. Bread flour, with its higher gluten content, is specified for the cookies; all-purpose flour can be used, but the cookies will break more easily.
Ingredients
- Tulip Cookies
- Unsalted Butter - 7 tablespoons
- Sugar - 7 tablespoons
- Bread flour - 1/2 cup
- Egg Whites - 3
- Bittersweet Chocolate - 2 ounces, chopped
- Unflavored gelatin - 2 envelopes
- Cold Water - 1/2 cup
- Oheloberries or other small fresh berries - 1 cup
- Sugar - 1-1/2 cups
- Riesling or other sweet white wine - 1/2 cup
- Heavy (whipping) cream - 1 cup
- Plain Yogurt - 2 tablespoons
- Garnish
- Heavy (whipping) cream - 1 cup
- Star Fruit - 2, cut into thin slices
- Kiwi - 2, peeled and cut into thin slices
- Pear-apple (Asian pear) or apple - 1, cut into thin slices and brushed with lemon juice
- Chocolate curls
- Mint sprigs - 8, fresh
Instructions
To make the cookies: Preheat the oven to 350 F. Invert a large baking sheet and spray the back very lightly with vegetable oil cooking spray. In a medium saucepan or skillet, melt the butter and sugar over low heat. Transfer the mixture to a medium bowl, stir in the flour, and add the egg whites. Whisk until the batter is smooth.
Using a large serving spoon, drop circles of batter on the prepared baking sheet. With a spatula or the back of a spoon, spread the batter into triangles. Bake until golden brown, about 12 minutes.
Quickly remove the cookies from the pan and while they are still warm, place them over an inverted glass or cup and bend them into a cupped tulip shape. Let them cool in this position. If they become too stiff to bend before you are finished, return them to the oven for a few seconds to warm them slightly again.
When the cookies are cool, set them upright. In the top of a double boiler over barely simmering water, melt the chocolate. Use a small pastry brush to paint the inside of each cookie with the chocolate. Let set. The cups can be made early in the day and kept in a cool (not refrigerated) area until ready to fill.
To make the filling: Sprinkle the gelatin over the water and let soak for 3 minutes to soften. Meanwhile, combine the berries, sugar, and wine in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Cook for 2 to 3 minutes. Remove from heat and add the softened gelatin. Process in a blender or food processor to make a coarse puree. Let cool completely.
In a deep bowl, beat the cream until it forms soft peaks. Fold three-fourths of the berry mixture and the yogurt into the whipped cream; reserve the remaining berry mixture. Fill the tulip cookies with the mixture and chill in the refrigerator for 45 minutes to 1 hour before serving.
To serve: In a deep bowl, beat the cream until it forms stiff peaks. Place 2 slices of star fruit, 1 kiwi slice, and 2 small fans of pear-apple slices on each serving plate. Spoon one-eighth of the reserved berry mixture around the fruit on the edge of each plate. Fill a pastry bag fitted with a medium star tip with the whipped cream and pipe cream onto the oheloberry filling. Sprinkle with chocolate curls and garnish each plate with a mint sprig.
