Chocolate Baskets With Raspberry Sorbet - cooking recipe

Ingredients

1 None large egg white
1/4 cup granulated sugar
2 tbsp flour
2 tbsp cocoa powder, sifted
1/2 tbsp butter, melted
2 tbsp sliced almonds
4 cups raspberry sorbet

Preparation

Line 2 baking trays with parchment paper. Using a pencil, draw 6 (5 inch) circles on each piece of paper. Flip paper over so markings are on the bottom.
Whisk together egg white, sugar, flour, cocoa powder and butter. Cover and chill for 1 hour.
Preheat oven to 350\u00b0F. Drop 2 tsp batter into each circle and smooth with a spatula to fill circle. Sprinkle with almonds. Working with 1 tray at a time, bake for 5-6 mins. Working quickly, while cookies are still hot, remove from tray and press into a muffin pan, almonds facing out. Let cool in pan.
Scoop raspberry sorbet into chocolate baskets to serve.