Strawberry Snow Cones Food

STRAWBERRY SNOW CONES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add berries, corn syrup and ice cubes; stir until ice is completely melted.
• Spoon crushed ice into 8 (8-oz.) paper cups.
• Spoon gelatin mixture over ice. Serve immediately.

MANGO STRAWBERRY SNOW CONES

Steps:

• Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.

STRAWBERRY SNOW

Steps:

• Puree strawberries in a food processor or blender.
• Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
• Add vanilla to cream, and whip mixture until peaks form.
• Gently fold cream mixture into strawberry mixture.
• Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
• Cover with plastic wrap and refrigerate until you are ready to serve.
• This can be made a day ahead. Good luck keeping everyone else in the house out of it.
• Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.

STRAWBERRY TIRAMISU CONES

Steps:

• In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
• Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.
• Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
• To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.

MANGO STRAWBERRY SNOW CONES

Steps:

• Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.
• Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white.
• Alternatively, you can just blend everything up at the same time.
• Garnish with lime wedges and mint; serve immediately.