Makes 4 cupitas
1⁄2 cup raspberry jam 125 mL
1 cup raspberries 250 mL
1 tbsp freshly squeezed lemon juice 15 mL
4 scoops mango sorbet 4
4 corn or flour Cupitas (see below) 4
4 fresh mint leaves 4
1. In a small saucepan, heat jam over medium heat until melted. Add raspberries and lemon juice and heat, stirring gently, until hot and bubbling, 3 to 6 minutes.
2. Place 1 scoop of sorbet in each cupita. Top with warm sauce. Garnish with mint leaves.
Small tortillas make the perfect shell for fruit and creamy fillings. These little cups are quick to make and delicious.
Makes 4 cupitas
Preheat oven to 400°F (200°C)
4 deep ovenproof cereal bowls
4 6-inch (15 cm) flour or corn tortillas (see Tip, below)
Vegetable cooking spray
1. Lightly coat tortillas with cooking spray on both sides. Place tortillas, 2 at a time, in a small plastic bag and microwave on High for 15 seconds. Tortillas should be moist and pliable, but not too hot to handle. Remove from plastic bag. Fit each tortilla in deep bowl, carefully using your fingers to fold and mold the edges into a curvy shape. Place bowls in preheated oven immediately.
2. Bake in preheated oven until tortillas are crispy and golden brown, 10 to 12 minutes. Let cool in bowls. Transfer to platter.
Tip: It can be very difficult to find 6-inch (15 cm) flour tortillas, unless you make them yourself. When I am pressed for time, I buy a high-quality 8-inch (20 cm) flour tortilla and trim it to a 6- -inch (15 cm) size. An 8-inch (20 cm) tortilla is too large for the dessert tacos.