Waffle Ice-Cream Cones
8 waffle cones
100g plain chocolate,
50g green shelled pistachios, roughly chopped
Line a large tray with a sheet of parchment paper and set aside. Tip the chocolate into a large bowl and melt in the microwave in 30 second blasts, stirring between each one. Alternatively, sit the bowl over a pan of simmering water and leave until fully melted. Dip the open end of a cone about 3 cm into the melted chocolate, swirling the bowl to pool the chocolate deep enough if necessary. Quickly sprinkle the pistachios over the chocolate to stick and place the cone upside down on the tray. Repeat with the remaining cones and leave them to set.
Edible Flower & Mint Ice Bowl
Makes 1 bowl
2 large handfuls of edible flowers
2 large handfuls of mint leaves
Choose two different sized bowls that leave a 3 cm gap between them when nestled one inside the other. Fill the larger bowl about a quarter full with cold water and press the smaller bowl down inside, until the top rims of both are aligned. The water should only come about half way up the gap at this stage. Stick the bowls in position together with sticky tape in a few places around their tops.
Make sure the smaller bowl sits perfectlycentral so that the gap around the edge is even all the way around. Push the flowers and the mint leaves alternatively into the water to fill the whole gap between the bowls. They should be quite tightly packed in to avoid floating to the surface. Transfer the bowl to the freezer and make sure it is on a completely even surface.
Carefully pour water into the gap until full to the brim. Freeze for a minimum of 8 hours or overnight. Once frozen, remove from freezer and place in a large bowl of tepid water for a couple of minutes to loosen the bowls. Sit it on a plate or cake stand, with a rim.
Fill with scoops of ice cream and serve at once.
1 tablespoon icing sugar
Blend the raspberries and icing sugar in a mini blender to a smooth puree.
Pass through a fine sieve, discarding the seeds, this is ready to serve.