Berries And Cream Cones Recipes

Steps:

• In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.

Steps:

• Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
• Slowly add the milk into the mixture.
• In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
• Repeat until you're all out of crepe batter. Set the crepes aside to cool.
• Lay out a crepe and spread the berries in a quarter section.
• Fold the crepe in half and then slowly roll it into a cone.
• Top with more berries if desired, whipped cream, and powdered sugar.
• Enjoy!

Steps:

• Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
• Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
• Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
• Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.

Steps:

• Dip about 1/4 inch of each ice cream cone into melted chocolate. Transfer each to a tall glass, chocolate side up. Refrigerate until set, about 10 minutes.
• Meanwhile, whisk cream and sugar with a mixer on high speed until stiff peaks form, about 4 minutes. Transfer to a pastry bag fitted with a 3/4-inch open-star tip.
• Pipe cream into cones, filling to the rim. Top with half the berries. Pipe some of the remaining cream on top of berries in a circular motion to create a "soft serve" swirl. Top with remaining berries. Serve immediately.

Steps:

• Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.

Steps:

• In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.
• In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.
• Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment lined baking sheet and refrigerate until the chocolate hardens about 15 minutes.
• To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.

Steps:

• Preheat the oven to 400 degrees.
• Butter two cookie sheets, then cover with waxed paper and butter. Draw five 5-inch circles on the paper.
• To make the cones, combine all the ingredients in a bowl and mix until a smooth batter forms.
• Place approximately one tablespoon of batter in each circle and spread batter evenly to cover the entire circle. Be sure the batter is spread very thin.
• Bake one pan at a time for five minutes, or until the edges are golden.
• Working quickly, peel each circle from the waxed paper and bend into a cone shape with the underside facing out. If cookies on the pan become too firm, return to oven for a few seconds.
• Let molded cones cool.
• Meanwhile, place the heavy cream in the bowl of an electric mixer, add two tablespoons of confectioners' sugar and mix until soft peaks form, approximately two to three minutes.
• Fill the cones with berries and allow to cascade out of large end.
• Place a dollop of whipped cream and a dollop of mascarpone on each cone. Sprinkle the entire cone with confectioners' sugar and place one mint leaf on each dollop of mascarpone and heavy cream.