Edible Balloons Recipe By Tasty
SWIRLED EDIBLE BOWLS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 edible bowls
Number Of Ingredients 0
Steps:
- Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
- Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
- Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.
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- Important Information to Know Before Making This Recipe. Clifford Endo from You Can Do This, tackled the Buzz Feed recipe and was lucky to get 1 out of 15 balloons to work properly and used more than 1 tank of helium, so he made a few phone calls and sent out a few emails to inquire how to make this recipe work.
- Ingredients and Utensils. Here are a list of the ingredients and utensils you will need to make the edible balloon. I will list the recipe and supplies again later for your convenience
- Get Things Ready to Roll. The prep work is very important for this recipe to go smoothly: Please remember to read the warning label on the helium tank for everyone's safety.
- Measure Ingredients and Prep. Recipe: If you can use a shallow lightly oiled bowl to mix the gelatin in; this makes it easier for removal. It is helpful to oil the sides of the sauce pan to prevent crystallization while making this recipe or you can use a pastry brush dipped into water to dissolve the sugar along the edges of the pan or use a small spray bottle filled with water and spray the sides of the pan.
- Add Gelatin. Reduce the heat and hold at #2 induction or Medium-Low180°F (82°C) and add gelatin and stir stir stir into a homogeneous mixture. Please keep in mind that holding the temperature is one of the most important factors in making the balloon.
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