Draw circles about 11 cm in size on baking paper with a pencil. A cup or glass is suitable as a template. Now put the baking paper upside down on a tray.
I advise doing at least three baking passes. The hips can only be shaped well when they are still hot.
Melt the butter and set aside. Beat the egg white lightly and let the powdered sugar trickle in while stirring. Fold in the melted butter and sieve in the flour and salt. Mix everything into a smooth dough.
Place a well-heaped teaspoon of dough on the circle and smooth it down with a knife.
Turn some glasses upside down.
Bake the ribs for approx. 6-8 minutes. When the edges start to turn brown, take them out of the oven. Everything has to be done quickly now. Use a spatula to remove a hip from the baking paper and place it on an upturned glass. Press the sides against the glass so that the hip folds slightly. It is best to shape one hip after the other and leave the rest on the hot sheet in the meantime, otherwise they will quickly cool down and become hard.
For the filling:
Cook the vanilla pudding according to the instructions. As soon as it thickens, stir in the egg yolks.
Cover the pudding with cling film so that no skin can form and let it cool completely.
Incidentally, whip the cream until stiff, wash the berries and drain well.
When the pudding has cooled, carefully fold in the cream. The vanilla cream can now be filled into the hip and topped with the berries.
Finally, dust the berry baskets with powdered sugar and garnish with a few mint leaves.
Ingredients
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