Frozen Rosette Dessert Decorations
Florence
- 1 pt heavy cream
- 1/4 C confectioners' sugar
- Food coloring
- Aluminum foil
- Cardboard
- Freezer bags
Put the heavy cream and sugar in a large mixing bowl.
Whip until mixture becomes stiff.
Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
Wrap the cardboard with aluminum foil.
Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
Freeze for at least 2 hours, or until Rosettes are firm.
Remove from freezer and quickly transfer to freezer bags.
These can be stored frozen for as long as two months.
Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.
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Frozen Ice Ring Decoration
Florence
- 2 qt ring mold
- 4 maraschino cherries quartered to make 16 pieces
- 16 orange sections
- 16 lemon peel strips
- 16 lime peel strips
Pre-Chill the mold in the freezer for about an hour.
Remove mold from the freezer, rinse in cold water to prepare.
Do not dry the mold.
Put the mold back in the freezer for a few minutes, until there is a thin coat of frost on the inside.
Arrange the fruit pieces in each section of the mold.
Cover the bottom of the mold with a little bit of water.
If you add too much water, the fruit will float.
Put the mold back in the freezer until the water freezes into ice.
Remove from the freezer and add enough water to cover the fruit completely.
Put the mold back in the freezer until the ice sets again.
Remove from the freezer and fill the mold to the top with water.
Put the mold back in the freezer, one last time, and wait until it freezes completely.
To release the Ice Ring from the mold, run cold water over the mold.
This ice ring looks great in a punch bowl.
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