Prep 16 hrs
Cook 0 mins
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"
- fresh edible flower (to name a few, rose, pansy, sunflower, basil, honeysuckle, lavender, violets...make sure these are o)
- Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
- Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
- Freeze bowls overnight.
- When ready to serve, remove duct tape and the small bowl.
- If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
- Fill with something colorful and yummy and serve!
I made these a few years ago but forgot to rate them. They were great! I made them in small bowls filled them with prawns as a starter at a summer wedding.
This gets top marks for presentation without doubt. However it's not without it's frustration, lol. Once you get the flowers (I used fake ones) in place it's very difficult to get them to stay in place between the bowels without twisting all around and trying to float out of the water. I had no luck at all with the method given in the recipe but it might work with petals or very small flowers. Another problem I ran into was that I had a big hole in the bottom of the ice bowl because the duct tape had pressed the inner bowl to the bottom and no water got under it. That was easily solved by simply leaving the inner bowl in place. The outer bowl released perfectly after after sitting at room temp for a few mins.