Published: Wednesday, July 6, 2011
Add decadence to your desserts with edible bowls
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Matthew Mead / Associated Press
Edible lace bowls are a perfect vehicle for homemade -- or store bought -- ice cream.
Edible ice cream bowls are a terrific way to show off homemade ice cream. They also are a great way to take your ice cream sundae bar to the next level.
Because these bowls are made from a sweet, crisp shell, you could use them for other desserts, as well. They'd be terrific filled with a fruit salad or pudding and berries.
They will soften as they sit with a liquid in them, so they should be filled just before serving. They'll keep for a week in an airtight container at room temperature.
This recipe calls for two specialty kitchen items: a silicone baking mat and an offset spatula. Both are widely available at kitchen shops.
The former is a nonstick liner for baking sheets. You could use parchment paper as an alternative. The latter is a long, thin spatula set at an angle from the handle. Used mostly when baking and decorating cakes, this tool makes it easy to get under and move baked goods. With care, a thin metal spatula can be used instead.
Edible lace ice cream bowls
11/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract
Heat the oven to 350 degrees. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.
In a large bowl, use an electric mixer with the whisk attachment to mix the sugar and flour. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.
Scoop a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter. Bake for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.
Repeat in batches with the remaining batter. Once cooled, the bowls can be stored in airtight container for up to a week.
Makes 15 bowls. Per bowl (values are rounded to the nearest whole number): 119 calories; 55 calories from fat (46 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 1 mg sodium.
Because these bowls are made from a sweet, crisp shell, you could use them for other desserts, as well. They'd be terrific filled with a fruit salad or pudding and berries.
They will soften as they sit with a liquid in them, so they should be filled just before serving. They'll keep for a week in an airtight container at room temperature.
This recipe calls for two specialty kitchen items: a silicone baking mat and an offset spatula. Both are widely available at kitchen shops.
The former is a nonstick liner for baking sheets. You could use parchment paper as an alternative. The latter is a long, thin spatula set at an angle from the handle. Used mostly when baking and decorating cakes, this tool makes it easy to get under and move baked goods. With care, a thin metal spatula can be used instead.
Edible lace ice cream bowls
11/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract
Heat the oven to 350 degrees. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.
In a large bowl, use an electric mixer with the whisk attachment to mix the sugar and flour. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.
Scoop a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter. Bake for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.
Repeat in batches with the remaining batter. Once cooled, the bowls can be stored in airtight container for up to a week.
Makes 15 bowls. Per bowl (values are rounded to the nearest whole number): 119 calories; 55 calories from fat (46 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 1 mg sodium.
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