Berry Salad with Ice Cream and Cups

Ingredients

• 50 g soft butter
• 50 g powdered sugar
• 2 egg whites
• 1 pinch salt
• 40 g flour
• 900 g mixed fruits (raspberries, blueberries, physalis)
• 2 tbsp Maple syrup
• Lemon juice
• 6 scoops vanilla ice cream
• pistachio nuts (for sprinkling)

Instructions

1. 1.

   For the cup shells beat butter and powdered sugar with an electric hand mixer until creamy. Whisk egg whites with salt to stiff peaks, fold into the butter-sugar mixture. Sift flour over and fold in.

2. 2.

   Cut parchment paper to fit the baking tray size. Draw six circles about 12 cm in diameter on the underside. Place the parchment on the tray.

3. 3.

   Place a small amount of dough in each marked circle and spread evenly with a spatula to match the circle size.

4. 4.

   Bake in a preheated oven at 180°C (2nd rack from bottom) for about 8 minutes until the dough edges are golden brown. Immediately lift the cup circles off the parchment with a long knife and place them on the undersides of small bowls or glasses. If they cool too quickly, reheat briefly in the oven. Let the cups cool.

5. 5.

   For the fruit salad, rinse raspberries. Wash blueberries, rinse, drain, and pat dry. Remove physalis from their husks except for some to garnish, wash, and leave whole or halve depending on size. Mix all fruits with maple syrup and lemon juice. Cover briefly. Carefully fold back the husks of remaining physalis. Arrange the salad in the cups with one scoop of vanilla ice cream each. Sprinkle chopped pistachio nuts, garnish with remaining physalis, and serve immediately.