Lace Tulips With Whipped Cream

Mix the orange juice, flour, chopped almonds, butter and sugar with a whisk in a bowl and let stand for 30 minutes.

Heat oven to 240°C. Butter the baking sheet. With a small spoon, place well-spaced doughnuts on the buttered baking sheet. Spread them thinly with the back of a wet spoon. Slide into the oven and bake for about 3 to 4 minutes, watching carefully.

Immediately remove the cooked tiles from the baking sheet with a metal spatula. Immediately place them in small brioche moulds to give them the them the shape of a tulip. Let them cool.

Rinse and destem the currants, wash the mint leaves. Whip the cold cream with an electric mixer until stiff, add the sugar and orange blossom and whip a little more.

Garnish the tulips with whipped cream, add red currants and raspberries, decorate with mint, and enjoy quickly. Our advice : If you make the tulips in advance, they can be kept in a cookie jar.