I decided to try out the home made sugar cone recipe by kate doran (the little loaf blog) its in her new book homemade memories. they were really tasty and easy to make. I have a recipe that involves doing it in a pan but these were done in the oven, to go with them I made some sugar free peach blackberry and elderberry coconut milk sherbet. my partner and I have been like blackberry picking ninjas since they have been in season, we have been known to take a fold up step stool and hedge cutters with us on dog walks to the woods so we can reach the good ones high up. elderberries are in season at the moment and I have been picking them too. I candied some thyme to go with it.
I don’t tend to make a lot of icecream or sorbet since we got a new smaller freezer but I decided I couldn’t get through summer and not make any so before all the autumn (fall) recipes start flowing I had to share this.
1 can of coconut milk
1 cup of water
1/4 cup honey
1 and half cups blackberries about 250g
berries from one bunch of elderberries
peel and de stone the peaches and chop up, then add into a food processor with the water and coconut milk and honey and berries and pulse until the fruit is pureed.
pour through a sift to remove the any bits then add the zest of 1 lemon and squeeze the juice from half mix in then pour into icecream maker and churn to manufactures instructions or if you don’t have an icecream churner or enough room in your freezer for the bowl like me then pour into loaf tin and place in the freezer then every half an hour for three hours remove the tin and scrape around the edge of the tin and stir it to churn it, after you have done this for 3 hours leave until frozen (I left mine over night)
to make the cones
3 egg whites
150g light muscovado sugar half a cup plus 3 tbsp
1 tsp vanilla extract
pinch of salt
75g butter melted
110g plain flour sifted 3/4 cup
line two baking trays with grease proof paper
set out a cone roller or if you don’t have one cut out a circle of card and tape into a cone shape and cover in foil and get a pallet knife ready.
in a bowl whisk the egg whites, sugar, salt and vanilla until smooth then whisk in the melted butter, the mixture will thicken slightly. finally stir in the flour to form a smooth batter. leave for rest for 5 minutes
preheat the oven to 180c
spoon two tbsp of the batter on to the centre of one of the trays and spread into a thin circle using a pallet knife.
bake for 10 to 15 minutes then quickly remove from the oven and loosen from the baking paper and roll around cone roller.
pinch the bottom together so nothing drips out.
you have to work fast as they cool and harden fast. they can be kept in a airtight container for a few days.
to candy the thyme brush on some egg white then dip in the some caster sugar then place on a wire rack to dry.