Fruit Filled Ice Ring Recipes

FESTIVE ICE RING

Steps:

• Lightly coat a decorative tube cake pan or gelatin mold with cooking spray; add 1/2 cup of water. Arrange fruit and mint in pan as desired. Freeze until solid., Gently add remaining water; arrange more fruit and mint as desired. Freeze until ready to use. , To unmold, wrap bottom of solidly frozen mold in a warm towel until loosened, or dip mold in a pan of warm water. Float ice ring, fruit side up, in a bowl of cold punch.

FRUITY ICE WREATH

Steps:

• Overlap oranges, lemons, cranberries, and rosemary sprigs in a 10-inch Bundt pan; add 3 cups water and cranberry-juice cocktail. Freeze overnight. To unmold wreath, dip pan in a bowl of hot water until edges just start to melt. (Don't let the water come up over the top.) Remove and turn out onto a plate.

FRUIT-FILLED RASPBERRY RING

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until melted. Pour into an 8-cup ring mold coated with cooking spray. Chill overnight or until firm. , In another large bowl, combine the pineapple, oranges, coconut, marshmallows and sour cream. Cover and chill. To serve, unmold gelatin onto a serving plate. Spoon fruit mixture into center of ring.

FRUIT PUNCH WITH FROZEN RING

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.

BERRIES & CREAM PUFF RING RECIPE BY TASTY

Steps:

• Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
• Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
• Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
• Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
• Bake for 20 minutes.
• Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
• Turn off the oven and leave the puff pastry inside for another 10 minutes.
• Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
• Enjoy!

CRANBERRY ICE RING FOR PUNCH

Steps:

• Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid.
• Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week.
• To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
• Immediately float the ring in the punch.

FRUIT-FILLED ICE RING

Steps:

• 1. Slice 2 green pears into 1/2" wedges and lay skin side down in a 12-cup Bundt or tube pan. Line side of pan with overlapping apple rings from 2 cored red apples. Add water to cover pears by about 1/2" (about 2 cups) and cover about 1/2" up sides of apples. Freeze until set, about 2 hours.
• 2. Fill mold with cold water to completely submerge fruit. Return to freezer and freeze until solid, 4 hours or overnight.
• 3. To serve, dip the bottom of the mold into a bowl of hot water to loosen. Invert a plate over mold; turn out ice ring and transfer to your punch bowl. Cheers!