SWIRLED EDIBLE BOWLS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 edible bowls
Number Of Ingredients 0
Steps:
- Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
- Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
- Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.
EDIBLE CHOCOLATE BOWL
Steps:
- Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
- Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
- Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
- If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.
FLOWER ICE BOWLS
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"
Provided by Seebee
Categories Frozen Desserts
Time 16h
Yield 1 bowls
Number Of Ingredients 2
Steps:
- 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!
Nutrition Facts :
EDIBLE PARMESAN CHEESE BOWLS
Make and share this Edible Parmesan Cheese Bowls recipe from Food.com.
Provided by SEvans
Categories Very Low Carbs
Time 15m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F - use middle rack.
- Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
- Cut individual sheets of parchment paper according to desired number of bowls.
- Make an appropriate size circle on each sheet of parchment paper.
- Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
- Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
- Serve your favorite salad in these delicious edible bowls.
- Pictured is my pear and apple salad - a delicious combination.
Nutrition Facts : Calories 143.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 29.3, Sodium 509.2, Carbohydrate 1.4, Sugar 0.3, Protein 12.8
EDIBLE SALAD BOWL
Make edible salad bowls using egg roll wrappers! Recipe from The Carson City Nugget Steak House in Carson City, Nevada.
Provided by mailbelle
Categories Greens
Time 20m
Yield 8 edible bowls
Number Of Ingredients 2
Steps:
- Pour oil into deep fryer to depth of 3 inches and heat to 375°.
- Lay 1 egg roll wrapper flat on surface of oil and press with ladle until completely submerged. Without removing ladle, fry wrapper until golden brown and crisp, about 1 to 2 minutes. Carefully remove from oil, slip ladle out and invert "bowl" onto paper towel to drain. Let cool completely.
- Repeat with remaining wrappers.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 183, Carbohydrate 18.5, Fiber 0.6, Protein 3.1
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