 |
| Sombrero Sundae By The Righteous Kitchen |
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
I am excited to present this adorable Sombrero Sundae. I searched the web and there was nothing like this. You saw it here, first!
The sombrero comes in two pieces. The top is held to the brim, with chocolate. A perfect place to hold a gift, or something special, like an engagement ring!
Or you can make the sundae, in the hat. I like this idea, as a shared dessert. I could see this served, at a restaurant. This is fun. It’s festive. I can’t wait to see my creation all over the internet. Tag me, in your photos!
SOMBRERO SUNDAE
INGREDIENTS:
1 Cup sugar
1 Tablespoon cinnamon
Vegetable oil, for deep frying
8" Flour tortillas
Ice Cream
Ice Cream Sauces
Chocolate, for dipping
Sprinkles
Whipped Cream
Long stemmed maraschino cherries
DIRECTIONS:
Place a baking tray, lined with a cooling rack, next to frying area. In a 9" cake pan, stir sugar and cinnamon to combine. Set near cooling rack. In a large skillet, pour oil to 1/2 way up the pan. Heat to 350, over medium high. For the brim, of the sombrero: fry one tortilla, flat (like a tostada). Fry to golden brown. Drain grease, and place on a cookie sheet. Let cool slightly. Coat flat tortilla with cinnamon sugar mixture. Set aside. To make the top portion of sombrero: Place a small condiment cup, in center of tortilla. This is a cutting guide. You will be careful not to cut into the center of the tortilla. Make a slice at 12, 3, 6, and 9 o'clock. To form the top of the hat. Bring section 1 up. Behind section 1, bring section 2. the corners will overlap. Pin the overlapped sections with a metal skewer. Bring section 3 up, and secure section 2, to the inside of section 3. Continue with section 4 coming up, and into section 1. You should have a nice flow, of each section going inward, to the bowl. Place the metal condiment cup into the center of the tortilla bowl. Set tortilla bowl, with cup insert, into the hot oil. The top of the tortilla bowl will sit flat, into the oil. Fry to golden brown. Lay bowl on one side, and fry to golden brown. Rotate, to brown each side, until the entire bowl is browned. Using the metal fruit skewers allows them to move, as you fry the side of the bowl. Once each side is browned, you may remove the skewers. Remove condiment cup, from tortilla bowl, once it has browned. Drain bowl. Let cool on the cooling rack a minute. Coat in cinnamon sugar mixture. Decorate sombrero, as desired. Make sundae, and top with sombrero, as a garnish. Or, make sundae, and put ice cream into the top of the hat. Invert the hat, onto the brim, to make a sombrero. Decorate, as desired.
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
No comments:
Post a Comment