# data[].attributes.body
2:07

How to Make a Fried Onion Blossom

Howcast

YouTube - 22. juuli 2009

4:56

How to Make a Blooming Onion | Outback Steakhouse Inspired | Get ...

POPSUGAR Food

YouTube - 14. sept

# data[].attributes.attachment_link.title
How to Make a Blooming Onion | Outback Steakhouse Inspired | Get the Dish

# data[].attributes.attachment_link.title
Nouvelle cuisine-Food Art: The French are known for their exquisite decorating of food! | french cuisine <3 in 2018 | Pinterest | Cuisine, Food and Food art

# data[].attributes.attachment_link.description
Nouvelle cuisine-Food Art: The French are known for their exquisite decorating of food!

# data[].attributes.attachment_link.readable_text
Je vous ai parlé du "Goût des Yvelines" il y a quelques temps.

La 2ème édition de cette manifestation va durer une semaine et ça commence le 8 novembre c'est à dire demain.

Au programme, un parrain prestigieux en la personne de Michel Roth.

Ce chef emblématique a officié au Ritz pendant 30 ans, il vogue plutôt sur d'autres eaux actuellement puisqu'il est consultant à Genève.

La présence de ce MOF, Bocuse d'or en 1991 portera haut les couleurs de la gastronomie Yvelinoise.

Le programme de la manifestation est alléchant, entre cours de cuisine pour enfants et adultes, balades gourmandes, marchés variés et animations ( vous retrouverez tout ici), je vous conseille vivement de vous rendre dans ce beau département, à quelques encâblres de la capitale, qui ne demande qu'à vous offrir tout ce qu'il possède.

# data[].attributes.attachment_link.title
Le goût des Yvelines, c'est demain et c'est gourmand... - Et si c'était bon...

# data[].attributes.attachment_link.description
Je vous ai parlé du "Goût des Yvelines" il y a quelques temps. La 2ème édition de cette manifestation va durer une semaine et ça commence le 8 novembre c'est à dire demain. Au programme, un parrain prestigieux en la personne de Michel Roth. Ce chef emblématique...

# data[].attributes.attachment_link.description
Glass Potato Chips: Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the

# data[].attributes.attachment_link.description
Une décoration toute en finesse ! À tester sans plus attendre avec notre recette illustrée de tuile en sucre bullé. Simplicité et originalité qui feront sensation !

# data[].attributes.attachment_link.title
Pin by Jorge Gaillour on cocina | Pinterest | Food, Food art and Food plating

# data[].attributes.attachment_link.description
This Pin was discovered by Jorge Gaillour. Discover (and save!) your own Pins on Pinterest.

# data[].attributes.attachment_link.readable_text
I really wish I didn't wait so long to learn how to make Irish Moss Gel. It's an amazing food that is fun for raw foods and great for beauty. I use Irish Moss Gel in all kinds of raw foods: smoothies, desserts, yogurt, soups, nut milks, and on my face for a beauty mask. In the video below I'll show you how to make your own. (Buy your irish moss here.) And, following the video below, I share step-by-step instructions as well. Enjoy!

*Note... there is an irish moss on the market that I bought where I've heard it only needs to be soaked for about an hour in hot water. It also appears to be a bit less dirty. I haven't tried it yet.
Step-by-Step instructions with photos...
Soak 12 to 24 hours in bowl of water in the refrigerator.

Similar Posts:

# data[].attributes.attachment_link.title
How to Make Irish Moss Gel (VIDEO) - Global Kristen Suzanne

# data[].attributes.attachment_link.description
I really wish I didn't wait so long to learn how to make Irish Moss Gel. It's an amazing food that is fun for raw foods and great for beauty. I use Irish Moss Gel in all kinds of raw foods: smoothies, desserts, yogurt, soups, nut milks, and on my face for a beauty mask.

# data[].attributes.attachment_link.title
Burhan Abe's Blog: Haute Gastronomy by Michelin Star Chef Jerome Mame. | AAA - Graded Food in 2018 | Pinterest | Food plating, Food and Michelin star food

# data[].attributes.attachment_link.description
Burhan Abe's Blog: Haute Gastronomy by Michelin Star Chef Jerome Mame.

# data[].attributes.attachment_link.title
Sashimi of red Mediterranean prawn with grapefruit, amaranth salad & seaweed. Photo…” | Food - Presentation in 2018 | Pinterest | Food, Food presentation and Salad

# data[].attributes.attachment_link.description
Sashimi of red Mediterranean prawn with grapefruit, amaranth salad & seaweed. Photo…”

# data[].attributes.attachment_link.title
Black trumpet panade, pea puree, sweet peas, and garden herbs by @Philip Tessier #TheArtOfPlating | // lifestyling in 2018 | Pinterest | Food art, Food and Food plating

# data[].attributes.attachment_link.description
Black trumpet panade, pea puree, sweet peas, and garden herbs by @Philip Tessier #TheArtOfPlating

# data[].attributes.attachment_link.title
Fine dining can be an amazing way to get inspiration for colors for you design project. See my projects at themonsyeursjournal.com | Fine Dining in 2018 | Pinterest | Food, Chicken and Food plating

# data[].attributes.attachment_link.description
Fine dining can be an amazing way to get inspiration for colors for you design project. See my projects at themonsyeursjournal.com

# data[].attributes.attachment_link.title
Yellow Zucchini Spiral, Goat Cheese Sphere, Tomatoes Confit | Presentation in 2018 | Pinterest | Food, Food plating and Food art

# data[].attributes.attachment_link.description
Yellow Zucchini Spiral, Goat Cheese Sphere, Tomatoes Confit

# data[].attributes.attachment_link.title
Lamb loin chop, beer root hummus, potato, cucumber, pickled red onion, golden raisin mustard, mint. | Chef in 2018 | Pinterest | Food, Food plating and Food art

# data[].attributes.attachment_link.description
Lamb loin chop, beer root hummus, potato, cucumber, pickled red onion, golden raisin mustard, mint.

# data[].attributes.attachment_link.title
Pin by Watchara A. on Gourmet art in 2018 | Pinterest | Food, Food plating and Food presentation

# data[].attributes.attachment_link.title
Beef, Carrots, Mushrooms, Mangold, Onion, Cucumber Salt | Food art in 2018 | Pinterest | Food, Food plating and Food art

# data[].attributes.attachment_link.description
Beef, Carrots, Mushrooms, Mangold, Onion, Cucumber Salt

# data[].attributes.attachment_link.title
Foodstarz Media UG (@foodstarz_official) * Instagram photos and videos

# data[].attributes.attachment_link.description
314.1k Followers, 2,108 Following, 4,281 Posts - See Instagram photos and videos from Foodstarz Media UG (@foodstarz_official)

# data[].attributes.attachment_link.readable_text
I am very much getting into the Christmas mood in here with these Chocolate Cranberry Christmas Mini Cakes. I wanted to create simple cakes that aren't complicated to make and that would look great on a festive table. I've picked very Christmassy colours and flavours and filled these little sponge cakes with cranberry chia jam, topped them with luscious Amore di Mona chocolate and fresh cranberries.

I would also love to wish Happy Thanksgiving to all of my lovely readers who are celebrating Thanksgiving tomorrow. Hope you have the most amazing day filled with Love and Joy. Although I don't celebrate Thanksgiving I would love to take this opportunity to thank all of you for being here, reading my posts and making my recipes. Thank you for being different, recognizing that Life is precious and for being the change that we so want to see in the World.

To bake the mini cakes I've used quinoa and brown rice flour gluten-free mix and this time I've used aquafaba instead of the flax eggs, which worked really well. I've used the cake mix to bake 9″ square cake from which I've then cut out 2″ round shapes. If you plan well you should be able to cut out 12. If you like to make them smaller petit fours size you could use 1 1/2″ round shape and cut each into a half. I wanted them a bit taller and so I've opted out for 2″ size.

I've sandwiched two together with cranberry chia jam which is quick to make and you can prepare it the night before. Originally I've topped the cakes with melted dark chocolate, but have decided that they need something little lighter and have changed it to the ganache. Would be lovely served with vegan cream or ice cream. Enjoy:) x

Special thank you to Amore di Mona for sponsoring this post.

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

Author: Hana, Nirvana Cakery

110g brown rice flour (3/4 cup)

60g quinoa flour (1/2 cup)

30g arrowroot (1/4 cup)

30g cacao powder (1/4 cup)

1tsp bicarbonate of soda

½tsp baking powder

pinch of sea salt

80ml maple syrup (1/3 cup)

80ml olive oil (1/3 cup)

60ml aquafaba (1/4 cup)

2tsp apple cider vinegar

1tsp vanilla

120ml rice milk (1/2 cup)

Cranberry chia jam:

100g cranberries (1 cup)

60ml orange juice (1/4 cup)

little orange zest

1tbsp maple syrup

small cinnamon stick (optional)

1tbsp chia seeds

Coating:

100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)

60ml rice milk

1tbsp maple syrup

fresh or dried cranberries

1. Preheat the oven to 175°C (350F)

2. Line 9" x 9" baking tin with baking paper.

3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.

4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.

5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.

6. Pour the mix into the prepared dish and smooth out the top.

7. Bake for about 20 minutes or until a cocktail stick comes out clean.

8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.

9. Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes.

10. Sandwich 2 together with a generous dollop of cranberry jam.

11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.

12. Decorate with fresh cranberries.

13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.

14. Enjoy!

# data[].attributes.attachment_link.title
Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free) - Nirvana Cakery

# data[].attributes.attachment_link.description
I am very much getting into the Christmas mood in here with these Chocolate Cranberry Christmas Mini Cakes. I wanted to create simple cakes that aren't complicated to make and that would look great on a festive table.

# data[].attributes.attachment_link.title
Se você, assim como eu, é um amante da gastronomia, esse é um livro que você  vai, quase que literalmente, devorar: Classico e Moderno… | pretty plates in 2018 | Pinterest | Food, Food plating and Food art

# data[].attributes.attachment_link.description
Se você, assim como eu, é um amante da gastronomia, esse é um livro que você  vai, quase que literalmente, devorar: Classico e Moderno ...

# data[].attributes.attachment_link.title
Alinea, Chicago: See 885 unbiased reviews of Alinea, rated 4.5 of 5 on TripAdvisor and ranked #1 of 8,781 r… | Food Garnishing-plating and presentation in 2018 | Pinterest | Food, Food art and Gourmet

# data[].attributes.attachment_link.description
Alinea, Chicago: See 885 unbiased reviews of Alinea, rated 4.5 of 5 on TripAdvisor and ranked #1 of 8,781 restaurants in Chicago.

# data[].attributes.attachment_link.readable_text
¡NO TE DEJES NI UN DETALLE¡

Si hablamos de cuidar los detalles de la mesa poniendo la decoración perfecta, es necesario hablar también de tener en cuenta la presentación de los platos y de lo que vayas a servir. Haz tu Food styling en tu mesa.

Por lo que tus platos cocinados, cuantos más bonitos mejor. Vamos como si fueran sacados del mejor restaurante.

Recuerda el dicho " Comemos más con los ojos que por la boca".

Food styling en tu mesa

Ya os hablé de la tendencia llamada Food Styling, que es el arte de preparar los alimentos de una forma bonita y elegante. Especialmente se usa para hacer fotos como reclamo publicitario o bien para hacer bonitas fotos para libros de cocina o para las redes sociales. Lo que se pretenden es avivar los 5 sentidos mimando al detalle la cantidad de comida, los colores de la comida, las texturas y la luz (en caso de hacer la fotografía).

Pues en la mesa también debes cuidar esos detalles para que tu comida quede bien combinada con tu mesa. Imagínate una mesa bien bonita y luego un plato desastroso. ¡Madre mía, Caos¡

Todo es cuestión de planificación de tiempo y mucha creatividad para crear un plato bien bonito. Tu eres la Chef de tu casa, así que demuéstralo.

Cuida todo detalle en la presentación de tus platos.

Ahora no pienses que tienes que hacer un plato de Ferra Adrià, pero si darle un toque bonito o algo diferente para que quede original en el conjunto de la mesa. Haz una receta diferente, pon tapas bonitas como entrante, una ensalada bien colorida, algún postre bien decorado.

Siempre con elegancia y con detalle. En el blog Food and Cook encontrarás muchas ideas de Silvia Palma para decorar bien un plato. También en Whole Kitchen verás más inspiración

Para el postre puedes hacer un bizcocho y decorarlo con nata y unas fresas bien puestas como en esta foto del blog Mega Silvita .

O bien con una tabla de madera puedes poner una ensalada de espinacas con jamón , higos y queso feta. Una opción fácil y muy colorida.

También esta opción de queso con nueces, uvas e higos secos. Perfecto para Otoño.

¿Ya sabes que uva y queso saben a queso ?

Yo tengo amor por las ensaladas por el tema del colorido. Un complemento especial para la mesa.

Otra idea es hacer unos blinis con foie con una presentación exquisita siguiendo la receta que da Claudia y Julia en su blog, y además puedes comprar la sartén especial para hacer estos blinis que son una especie de tortita rusa.

Seguro que te ha entrado hambre ¿verdad? Inspírate y decora más tus platos. Los invitados y tu familia te lo agradecerá.

# data[].attributes.attachment_link.description
Si hablamos de cuidar los detalles de la mesa poniendo la decoración perfecta, es necesario hablar también de tener en cuenta la presentación de los platos y de lo que vayas a servir. Haz tu Food styling en tu mesa. Por lo que tus platos cocinados, cuantos más bonitos mejor.

# data[].attributes.attachment_link.title
Pinned via #MrsRawabdeh | Food Photography in 2018 | Pinterest | Food art, Food and Food plating

# data[].attributes.attachment_link.description
Oct 28, 2018- Chef Robert Clark, co-owner of a sustainable seafood market in Vancouver called The Fish Counter, gave us this recipe. Named for the white dots on

# data[].attributes.attachment_link.title
Anthony Tahlier, Photographer | Purely Inspiration | beautiful food in 2018 | Pinterest | Food, Food Photography and Food art

# data[].attributes.attachment_link.description
Anthony Tahlier, Photographer | Purely Inspiration

# data[].attributes.attachment_link.title
Interesting way of plating salad. #presentation #plating | Food in 2018 | Pinterest | Food, Food plating and Gourmet recipes

# data[].attributes.attachment_link.description
Interesting way of plating salad. #presentation #plating

# data[].attributes.attachment_link.description
Jordan Kahn’s Red Medicine might just be the most misunderstood restaurant in Los Angeles. The local media (for the most part) have written lukewarm reports of 

# data[].attributes.attachment_link.description
ハロウィンですね～ ハロウィンとは全く関係のないリンゴのタルト。 せめてカボチャのピックぐらい立てたらよかったですね。 タルト型はビタントニオで焼いたものです。 ビタントニオに挟みこむタルト生地の分量って難しくないですか？！ 多すぎると生地が溢れて餃子の羽みたいのが出来ちゃうし、 かといって少なすぎるとタルト型が欠けてしまうし。 そもそもビタントニオに載ってるレシピが、 テーブ・・・

# data[].attributes.attachment_link.title
Ratatouille, un pisto con aires de grandeza

# data[].attributes.attachment_link.description
La receta que hoy propongo me fue sugerida por una lectora, influenciada por la película de animación del mismo nombre. Debo admitir haber hecho muecas pensando

# data[].attributes.attachment_link.title
Slowpoached Turbot Langoustine With Zucchini Eggplant Tomato | Recipes | Recipes | Food Arts

# data[].attributes.attachment_link.description
Spread eggplant over each turbot fillet; wrap each turbot fillet with 2 zucchini lattices; envelop turbot fillets with plastic wrap; puncture plastic wrap with a toothpick; poach turbot fillets in bouillon 8 minutes; remove from pan; reserve.

# data[].attributes.attachment_link.readable_text
Smoked Salmon Macarons

Every time I think I've made my last set of macarons, I come up with some new and interesting flavor that I can't resist experimenting with. This is probably a good thing, because when it comes to macaron making it's always a good idea to keep your skills up. It took me months to create my first normal looking macarons and the last thing I want to do is forget all those skills I worked so hard to build!

Smoked Salmon Macarons are an unexpected twist on this classic French sandwich cookie. This time, these elegant shells are filled with a smoked salmon mousse made of Boursin cheese, smoked salmon, and a generous squeeze of lemon juice. This is a savory filling, the type you would typically find in a tea sandwich or even on top of a bagel. While the macaron shell remains sweet, the filling provides salty contrast in each crunchy and chewy bite.

These macarons are perfect for an afternoon tea, bridal shower, or even as a fancy starter for a dinner party. Dress them up with fresh or dried herbs like chives and dill for a pretty finish. Simply mix the herbs into the filling or even just scatter them on top of the shells just after piping them out.

If you are a person who loves the combination of sweet and salty these are the treat for you. A grassy Chinese or Japanese green tea would be delicious with these Smoked Salmon Macarons. The vegetal tasting green tea brew will help all the fresh lemon and herb flavors to shine bright.

Just when you thought you'd tasted the most unique flavors of French Macarons, here's one more to try that you probably won't spot in the pastry case of your local pâtisserie! Happy Friday and Bon Appétit!
Smoked Salmon French Macarons Makes 35 macaron sandwiches. Ingredients:
{ Macaron Shells}

dried chives or dill

{Filling}

4 oz smoked salmon

5 oz package Boursin cheese, at room temperature

2 Tbsp lemon juice

1/2 oz fresh chives or dill, finely chopped

black pepper to taste
Equipment:
food processor

rubber spatula

piping bag fitted with #847 star tip
Directions:
1.) Make the macaron shells (without the green tea powder). If you'd like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.

2.) Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.

3.) Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.

4.) Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.

# data[].attributes.attachment_link.description
Smoked Salmon Macarons Every time I think I've made my last set of macarons, I come up with some new and interesting flavor that I can't resist experimenting with. This is probably a good thing, because when it comes to macaron making it's always a good idea to keep your skills up.

# data[].attributes.attachment_link.title
Chefsplateform 🇨🇭 (@chefsplateform) * Instagram photos and videos

# data[].attributes.attachment_link.description
329.7k Followers, 100 Following, 4,372 Posts - See Instagram photos and videos from Chefsplateform 🇨🇭 (@chefsplateform)

# data[].attributes.attachment_link.title
Scallops, matsutake, corn, salsa verde, smoked cotija, chili garlic oil, puffed wild rice, shishito powder

# data[].attributes.attachment_link.description
2,281 Likes, 42 Comments - Karlo Evaristo (@karloevaristo) on Instagram: "Scallops, matsutake, corn, salsa verde, smoked cotija, chili garlic oil, puffed wild rice, shishito..."

# data[].attributes.attachment_link.title
Pin by Chef's Resources Inc on Food Porn in 2018 | Pinterest | Food, Food plating and Food art

# data[].attributes.attachment_link.description
Nov 19, 2018- This Pin was discovered by Chef's Resources Inc. Discover (and save!) your own Pins on Pinterest.

# data[].attributes.attachment_link.title
Pork or Veal loin? What do you think? Dish by @miirotahti | The answer is Pork (loin). ⭐️ ⭐️ Follow @cookniche for culinary inspirations. Follow @cookniche for trendy recipes. Follow @cookniche for beautiful food. ⭐️ ⭐️ #cookniche #lovefood #foodstyling #foodpic #foodpicoftheday #foodie #foodstagram #foodgasm #foodporn #foodphotography#cooking #cheflife #instafood #chef #yum #eat #taste #cook #cooking #delicious #chefsofinstagram #beautifulcuisines #feedfeed #chefsteps #chefsroll #chefstalk #truecooks #recipe #recipeoftheday #gourmetartistry #myroundplate

# data[].attributes.attachment_link.description
3,886 Likes, 44 Comments - Linking the Culinary World (@cookniche) on Instagram: "Pork or Veal loin? What do you think? Dish by @miirotahti | The answer is Pork (loin). ⭐️ ⭐️ Follow..."

# data[].attributes.body
https://www.youtube.com/watch?v=5NvOZtMa5Fg

# data[].attributes.attachment_link.title
Verrine Deserts | Pastries in 2018 | Pinterest | Desserts, Food and Patisserie

# data[].attributes.attachment_link.readable_text
To be in Kerala (a state in the south of India), and not make something coconutey- it just won't do! Coconut grows in abundance here, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. So a coconut dish was definitely called for.

While still figuring out how to use the coconut, the other day we went this gelato place and I tasted coconut ice cream and that was it! That's what I would use the coconut for! Summer has already hit Kerala. Well, it never actually went. Like some one put it the other day- it only gets hot, hotter and hottest here. Thus, it was decided- coconut ice cream it would be! What better way to beat the heat!

Now, I don't have an ice cream maker- don't have it in my house nor at my parent's house. But, still I wanted to try my hand at homemade ice cream. Yes, I dream big! I used to have an ice cream maker when I was in first grade- you know the manual one- the kiddie kinds- and over the years, of course it gave way. I want to buy one, but the lack of space and budget tells me to wait some more.

But, as of now I don't have one. So, I turned to whom I always do when in trouble-- Google. And, that's where I found David Lebovitz's post on making ice cream without an ice cream maker. Thank you Mr. Lebovitz for coming to my rescue!

Meanwhile, my mom wanted to throw a formal dinner and call a few people before I leave for Delhi (which I do tomorrow). And she gave me the responsibility of dessert and a few other dishes. Perfect- I can impress her guests with home made coconut ice cream! My mom just refused to believe that I could pull it off- that I would me able to make nice smooth home made ice cream. She insisted I would end up with ice crystals and nothing else. She tried her best and kept giving me ideas for other desserts I could try. She wanted me to make my flourless chocolate cake - but it's just so difficult to find baking ingredients here that I had to squash her hope of having that cake.

Anyways, I told her to give me a chance and if it didn't turn out to meet her high expectations I would make some other dessert. But, when she tasted it she just could not believe how good it turned out. In fact, yesterday, after the dinner , she was like it was the best thing she had.

Next time I'll try using coconut cream, though I don't have an idea how the science behind it will work! Would also like to add Malibu thought of it this time, but did not have either on hand). Also do check out David's tips on how to make home made ice cream more smooth!

The ice cream is not too sweet. In fact, a little maple syrup on top won't hurt. I put bits of the spun sugar I made- so anyone who wanted a little sugar could bite into that.

I also decided to serve the ice cream in spun sugar bowls. Like I mentioned, I dream big! I got the idea from here. I just loved the site- its so creative and beautiful. Anyways, it wasn't an easy task. I got burned my finger. The first attempt I got perfect bowl shape and the color was a nice deep amber (as seen in the picture)- but I did burn the sugar a little and the bowls were a little bitter. I wanted the bowls to be edible- just in case someone decided to have a piece from it. So I went for attempt two. The color was a lighter amber, and the sugar wasn't burnt but the bowls broke on unmolding. This attempt was where my mom burned her finger! Third attempt I got the same light amber color (I was a little scared of overdoing the sugar and burning it- a candy thermometer would have surely helped!). Since, the first two attempts I had difficulty in unmolding the sugar from the bowls, I thought of making a round design on a flat surface covered with aluminum foil and before the spun sugar cools, quickly mold it in the desired shape. But, one has to be really quick in doing so. While the one or two pieces I could mold into bowls, the rest had cooled and hardened into flat plates, albeit beautiful. Anways, lessons learnt for next time!
P.S: Happy Valentine's Day!!!!
HOMEMADE COCONUT ICE CREAM SERVED ON SPUN SUGAR BOWLS
Ingredients

1 cup coconut milk

Pinch salt

3/4 cup sugar

1 tsp vanilla extract

2 cups heavy cream

5 large egg yolks

2 cups coconut, grated- 1 cup toasted

Directions

1. Toast 1 cup coconut at 180 C till evenly browned. (When toasting coconut, keep checking and flipping the flakes, so that they are evenly browned.)

2. Heat the coconut milk, salt, sugar in a saucepan. Add 1 cup coconut in the milk. Cover, remove from heat and let the flavors infuse for atleast 2 hours.

3. To make the ice cream, set up an ice bath. Pour the heavy cream through a strainer into a bowl put over the ice bath.

4. In a separate bowl, stir together the egg yolks.

5. Rewarm the milk, the gradually pour some of the milk into the yolks, whisking constantly.

6. Add the warm yolk-milk mixture back into the saucepan. Let cook over low heat, stirring constantly and scraping the bottom, until the custard thickens to coat the spatula/spoon.

7. Strain custard into the heavy cream that has been put in a plastic bowl or something that would be durable in the freezer . Stir over the ice bath until cool. Add vanilla extract, then refrigerate to chill thoroughly, overnight.

8. Next day, put the bowl, uncovered in the freezer.

9. After forty-five minutes, check the mixture. If crystals are forming on the sides of the dish, take it out and stir vigorously with a spatula or a hand beater (the latter preferred, in case you are not too confident of your manual strength!).

10. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. Once it reaches soft serve consistency, add the toasted coconut flakes.

11. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. I did this for 4 hours.

12. Once frozen, cover the bowl and keep in the freezer. Try eating it immediately, which like David puts it won't be a problem 😉 ! (I suggest removing the ice cream from the freezer and putting in the refrigerator, about 30 minutes before serving, so that it would be easier to scoop)

FOR THE SPUN SUGAR BOWLS
In a clean saucepan, add 1/2 cup water. Heat over medium heat. Add 1 cup sugar in a mound. Pat slightly with fingers, till all the sugar is moistened. Cover and let cook covered till all the sugar dissolves. (Do not stir with a spoon, if required then just swirl the pan). Keep covered till the sugar turns a pale amber yellow. Remove lid once amber yellow and turn heat to low. Now keep a close watch. As soon as it turns a little reddish amber, switch off the gas. (Candy thermometer shoudl register 310-320 F Let cool for 1-2 minutes. Now they are two methods that I found useful to make the molds and am giving both. While the first one gives perfect bowls, it it a little difficult to unmold without breaking. For the second method, you have to work quick. remember to put newspapers on the work surface and on the floor. There will be a mess, I assure you!
Method 1
Cover the back of the bowls with aluminium foil. Grease them very well. Once the sugar has cooled to pouring consistency, dip the twines of the fork in the sugar and move up and down in criss-crosses over the bowls. Let cool. Once cool, remove the foil and put in freezer, trying to keep the shape of the bowl intact. Keep for 5 minutes. remove from fridge and tear off the aluminium foil. (When pouring the sugar, try to keep the strings a little thick- it would make it easier to remove. Plus, when you pour the sugar on the flat part of the bowl, try to cover it, so that you have a flat surface to put your ice cream or dessert in.)
Method 2
Cover work surface completely with aluminium foil. Grease generously. Once sugar has cooled to pouring consistency, dip a spoon in the sugar and pour it on the foil. Make a 1 inch circle with sugar and then move the spoon up and down around the circle to make criss crosses. As soon as the sugar starts to cool, (be careful to not touch the hot sugar else you will burn your fingers!), remove the design from the foil and with your hands make a bowl shape and put in the freezer to cool. Voila!

It is tricky but the results are so great that I find it worth the effort!

# data[].attributes.attachment_link.title
TOASTED COCONUT ICE CREAM - The Novice Housewife

# data[].attributes.attachment_link.description
To be in Kerala (a state in the south of India), and not make something coconutey- it just won't do! Coconut grows in abundance here, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. So a coconut dish was definitely called for.

# data[].attributes.attachment_link.title
The Top 19 Sexiest Food Porn List - #19 will shock you!

# data[].attributes.attachment_link.description
Art is not only hung on the walls or placed outside but is now commonly seen on our plates. Having a simple meal is becoming more and more competitive these day