I like the idea of being able to enjoy all of the ice cream including the serving vessel. So for that reason I made edible ice cream bowls. These are not crunchy like waffle cones but they are delicious.
Shortly before the start of the Giro D’Italia, Dave and I were in Sardinia. The cycle race was due to start in the region we were in, and many teams were out practicing. It is a common issue all over the world that cyclists take up the entire road, without paying heed to the cars. We watched drivers overtake the group on blind corners and across solid white lines. We were forced to either wait behind them, or attempt to get past them. Luckily for us, we were not involved in any accidents, nor did we see one. On the 17th of May Nicky Hayden, a motorbike world champion, was involved in a cycling accident. Until the police reports are finalized I am not going to speculate what happened. But, this accident resulted in Nicky’s death. I have watched him race since he first joined the MotoGP circuit in 2003.
Today’s inspiration ♥ Recipe For Edible Ice Cream Bowls ♥ can be found on Lavender and Lime Click To Tweet
His talent and perseverance on any motorbike he rode is what led him to become a world champion in 2006. I had tears running down my face upon hearing about his death last month. I am a fatalist, having lost many friends in senseless ways and too early in life. But it does not make this sudden loss any easier for those who loved him. My prayers and thoughts go to his family and friends. Rest in Peace Kentucky Kid #69. (Post written 23 May).
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Edible Ice Cream Bowls
- 41 g softened butter
- 53 g fructose
- 3.75 mls vanilla extract
- 40 g flour
- 1 egg white
- Preheat the oven to 200° Celsius
- Line a baking tray with baking paper and spray 4 dariole moulds with baking spray
- Place the butter and fructose into a mixing bowl and cream together until pale and fluffy
- Add the vanilla and flour and mix in thoroughly
- Place the egg white into a small mixing bowl and whisk until soft peaks form
- Fold into the batter and mix until thoroughly combined
- Using a tablespoon measure place a dollop of the batter onto the baking tray
- Use the back of a spoon or a palette knife to shape into a circle 120mm in diameter
- Repeat until you have 4 circles of batter on the tray with a space in between each one
- Bake for 5 minutes and remove from the oven
- Place the edible ice cream bowl over the dariole mould and use your fingers to shape
- Repeat and then leave to cool completely before removing them from the mould
Inspiration published on Lavender and Lime June 9:
- 2016 – Dijon Salad Dressing
- 2014 – Malted Chocolate Tart
- 2012 – Friday’s Food Quiz Number 25
- 2011 – Pesto Princess Chicken
- 2010 – Wholegrain Mustard Jus