Frozen Flower Bowls With Fruits Food
FROZEN FLOWER SERVING BOWLS
FRESH FROM our staff of kitchen crafters is a "cool" set of dishes you can easily shape for any occasion. What's so special about these servers? To make them, you freeze flower filled water into bowl forms! The results of this fun kind of "sculpting" are intriguingly like crystal-at a cost you can easily afford. And the options are just about limitless for how you can put them to use. For example, try loading the large bowl with a colorful fruit salad, then serving it to guests in the smaller bowls, as we show here. Or fill just the large bowl with your favorite punch. Here's another idea-brighten the dishes with assorted herbs to complement a brilliant vegetable salad. Ice cream, of course, is also a temptingly tasteful option. However you choose to present these frosty dishes, you can be sure they'll bowl folks over at your affair.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 bowls.
Number Of Ingredients 7
Steps:
- Directions: If you are using herbs and edible flowers, wash and pat dry blossoms and leaves. If you are using silk flowers and leaves, wash them gently in warm sudsy water, rinse and let the, foliage air-dry., LARGE BOWL: Fill the 2-1/2-quart bowl half full with water. Arrange herbs and flowers or silk flowers and leaves to completely cover surface of the water. Place the 1-quart bowl on top of flowers so that there is about 1 inch of space between the bowls. Fill the 1-quart bowl with ice cubes and place freezer tape across both bowls to hold them in place (see Fig. 1)., Place the taped bowls in the freezer for 30 minutes or until ice crystals form on top of the water. Using a wooden skewer, place additional herbs or leaves and flowers between the sides of the bowls (see Fig. 2). Return bowls to freezer. Checking periodically on the bowls, continue to add and reposition flowers as the water freezes. Freeze overnight. To release the 1-quart bowl, remove freezer tape and ice cubes. Fill the 1-quart bowl with lukewarm water, then remove it from the ice bowl. To remove the 2-1/2-quart bowl, dip it in warm water and twist to loosen. Return the ice bowl to the freezer until you are ready to use it., SMALL BOWL: Follow the procedure for filling the large bowl with water and flowers, substituting the 10-ounce custard cup for the 2-1/2-quart bowl and 6-ounce custard cup for the 1-quart bowl. Tape and freeze custard cups as directed for large bowl, adding flowers with wooden skewer as the ice forms. Freeze small, bowl for 4-5 hours. Remove custard cups as directed for bowls and place small ice bowl in freezer until you are ready to use it.
Nutrition Facts :
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 :
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