Ingredients - 1 sheet Puff Pastry, thawed
- 3 ounces Raspberries
- 1 Lemon, juiced
- 1 cup Heavy Whipping Cream
- 1 tablespoon Granulated Sugar
- 12 Sugar Ice Cream Cones
Directions - Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with non stick cooking spray.
- Roll out puff pastry into a square. Cut 12 3/4-inch wide strips.
- Wrap each strip around cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Meanwhile, in small pot add lemon juice and raspberries. Cook over medium heat for 5 minutes. Mash raspberries.
- Strain the raspberry sauce and place sauce to cool in refrigerator for 10 minutes.
- When pastry is done, carefully remove pastry from cone before the pastry cools or it will stick to your cone.
- Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in raspberry sauce. Pipe into horn.
- Serve and ENJOY!
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