recipes

crispy ice-cream cups

• 24 wonton wrappers
• 40g unsalted butter, melted
• pure icing (confectioner's) sugar, for dusting
• store-bought ice-cream or sorbet, to serve

Preheat oven to 200ºC (390ºF). Brush the wonton wrappers with the melted butter and press into 24 x ¼ cup-capacity (60ml) muffin tins. Bake for 5–6 minutes or until golden and crispy. Dust with icing sugar and cool on a wire rack. Scoop the ice-cream into the cups and serve immediately. Makes 24.