Cups with cranberry sorbet

20324 CUPS with CRANBERRY SORBET INGREDIENTS for 4 PEOPLE 60 g butter, 2 egg whites, 100 g sugar, 60 g flour, zest of 1 orange, 2 oranges just greased with oil, blueberries and mint leaves for garnish.

CASE Mounted to the egg whites and put them aside.

In a large bowl mix sugar, flour, orange peel and melted butter trying to get a homogeneous dough.

Turn on the oven to 190ø; oven plate lined with parchment paper, which scored two discs with a diameter of 15 cm and distance between them and the edges.

Spread the mixture, (thin enough layer) disks designed and cook for 7-8 minutes, until the dough is lightly golden edges.

Repeat with the rest of the dough (you get about 8 discs).

Let it sit for a moment the disks of dough, then, using the spatula and place on lowly greasy oranges.

Set on a bowl-shaped pods hunching the edges and let them cool.

Remove the sherbet from the freezer.

Make little balls and place in bowls.

Decorated with fresh blueberries and mint leaves and serve immediately.

(Cookie cups can be prepared in advance and keep it in a hermetically sealed box)