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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them[ differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.] Ingredients:
3 cups heavy cream |
1 1/2 teaspoons vanilla extract |
1 1/2 cups powdered sugar |
1 1/2 cups all-purpose flour |
1/4 teaspoon ground cinnamon |
pinch ground nutmeg |
1 tablespoon cornstarch |
oil, for the iron |
special equipment: waffle cone iron; wooden cone-form |
Directions:
1. In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.
2. Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.
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