Flower moulds

Flower moulds

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

I find that sorbet gives a more defined shape to intricate moulds than ice cream, so I tend to use the chrysanthemum moulds, with more detail for sorbets and the softer rose moulds for ice cream.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. There is a whole array of different silicone moulds on the market. It is very easy to produce some lovely flowers and wacky shapes. You don’t need to churn the mix, but you must try and eliminate air bubbles.
  2. To make your flowers, place the moulds of roses or chrysanthemums (or whatever shape you have chosen), on a freezerproof board.
  3. Pour your ice cream or sorbet into the moulds and gently bang the bottom of the board to release any air bubbles that may have settled at the bottom. You can also use a sterilised knitting needle to swirl around the mix to try and release them. I find that the smaller the mould the more air bubbles. Don’t completely fill the moulds because the contents will expand once frozen.
  4. Place on a level shelf in the coldest part of the freezer, usually the bottom, overnight then unmould. The colder the moulds, the easier it is to peel them off.
  5. Keep them in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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