Rainbow Shots Or Snow Cones Recipes

PUFF PASTRY CONES

Steps:

• Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
• Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
• Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
• Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.

SNOW CONES

Steps:

• Pulse the ice cubes in a food processor to break them up slightly. Add the lemonade concentrate and blend until completely smooth.
• Scoop into serving cups.

MANGO STRAWBERRY SNOW CONES

Steps:

• Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.

TOMATO BASIL CONES

Steps:

• For the Basil Sorbet:
• Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Remove basil from boiled water, carefully reserving all the blanching liquid, place in an ice water bath and drain the basil leaves. Set aside. Stir the granulated sugar into the blanching water until dissolved.
• After the sugar has dissolved, transfer the blanching liquid to a deep container, or canister, that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock the water until it reaches 90 degrees F. Add gelatin. Stir to dissolve. Continue to shock until chilled (about 70 degrees F).
• When basil is cold, transfer to blender and puree until smooth, adding enough cold infused liquid (leftover from the ice water bath) to facilitate blending into a smooth puree. Strain through a fine strainer so that some flecks of basil are visible in finished product. Combine basil puree and cooled basil-infused water in an ice cream maker. Process sorbet according to manufacturer's directions. Maintain under refrigeration between filling ice cream cones.
• For the Tomato Fondue:
• Heat oil in a medium saucepan over medium-high heat. Saute the shallots and garlic until they are translucent. Add the sprig of thyme. Add the tomatoes and cook on a low flame until almost all of the liquid has evaporated. Season with salt and pepper.
• Remove the thyme sprig and while the mixture is still warm, puree with the butter with either a blender to an immersion blender. Refrigerate.
• For the Cones:
• Preheat oven to 375 degrees F. Prepare several baking sheets by lining with silpat (silicon nonstick mats) or parchment paper.
• Combine all the ingredients together, adding enough flour to create a uniform, thick and sticky dough. Chill for half an hour. (Dough keeps well if frozen. Pack in airtight container and defrost before using.)
• Either place in a pastry bag and pipe with a plain tip 1-inch drops, or use a melon baller to make small balls of approximately 3/4 teaspoon each, or shape by hand and smooth by rolling between the palms of your hands. (Keep dough cold while filling baking sheets.) Place them at least 2 to 3 inches apart, onto prepared baking sheets. Cones will spread considerably during baking.
• Bake the cones for 4 to 5 minutes in preheated oven until beginning to caramelize. Rotate the sheets front to back and top to bottom halfway through baking. Watch carefully as the cones spread thin and will continue to brown after removal from oven.
• Remove from sheets with a metal spatula while still warm. Roll around the base of a cone shaped small paper cup when still warm.
• To serve: Fill the cones almost to the top with the room temperature tomato fondue, these can sit like this for about 15 minutes. Scoop the basil sorbet onto the top cone of the cone with a small scoop or melon baller. Serve immediately.