An "Awww" Inspiring Appetizer

These savory ice cream cones nestled into salt snow are just so cute.

We watched Cheeseworks dish these up at Whole Foods Bowery last night: first, a dot of apricot preserves in the bottom of the cone, then two tiny ice cream scoops of the soft cheese, and top it off with toasted almonds.

Now, we're inspired and a little bit obsessed: what else could be done with these mini ice cream cones? A savory mousse, something with creme fraiche, gazpacho sorbet? Looks like they used the Kid Cone from Joy.

As we Googled for inspiration, we hit this cautionary post from Food & Wine: Store-bought ice cream cones can taste like sweetened Styrofoam. Bummer. They're right. The whimsy and the look of these cheese cones was better than the flavor, but maybe there's a way to fix this up? Any ideas?

Comments (3)

A few years ago Thomas Keller got a lot of play making sesame flavored tuiles shaped like ice cream cones and filling them with red onion flavored creme fraiche and salmon. You could always make your own tuiles so they tasted better.

regards,
trillium

posted by trillium on March 28th 2007 at 1:46pm
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In Québec, we fill them up with maple taffy, they are sooo good!

posted by Eve in Hochelaga on March 28th 2007 at 2:44pm
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I think Eve is right. Although the savory idea sounds intriguing, using the cones for sweets makes us more forgiving of their taste--they actually play quite nicely with sweets. Would there be a way to do a s'mores thing with them? Maybe fill them with marshmallows, lay some chocolate pieces on the top and heat them briefly in a toaster oven? Don't nuke them, though. The marshmallows will blow up like Peeps.

posted by Terry B on March 28th 2007 at 8:00pm
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