Homemade Cornettos Recipes
HOMEMADE CORNETTOS
A summer's day isn't complete without an ice cream - try this homemade version of a childhood favourite
Provided by Emma Lewis
Categories Dessert, Snack, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Melt 50g chocolate. Use a pastry brush to brush a thin layer all over the inside of each cone, then leave to set for 20 mins. Heat the cream and 100g fudge in a small pan for 3-5 mins until melted.
- Cut 4 strips of greaseproof paper, each about 7cm wide, then cut them in half. Wrap a strip around the top of each cone, making sure the paper rises at least 2.5cm above the rim. Secure the paper with sticky tape. Place the cones in ice lolly moulds or something similar to help them stand upright.
- Drizzle a little fudge sauce into each cone, then use a teaspoon to gently push a little ice cream down into each cone. Drizzle with more fudge sauce, then fill the cone, alternating the layers. Keep adding ice cream until it rises about 2cm above the top of the cone, then smooth the top. Chop the remaining fudge into small pieces and sprinkle over the top. Finely chop some more chocolate and scatter this over, too. Return to the freezer for 2-4 hrs until set.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.28 milligram of sodium
HOW TO MAKE A CORNET
Steps:
- The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
- Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
- Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
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