Frozen Wildflower Serving Bowl
This simple, yet showstopping ice bowl is perfect for summer garden parties. Fill with scoops of ice cream or rosé to keep bottles crisp and cool.
Decorate with flowers from the garden or hedgerows, being careful to research your foraged blooms to ensure they're edible. Our chef Gaven Fuller used elderflower, sweet cicely and cornflower before serving with scoops of homemade honey ice cream topped with bee pollen, the recipe for which is included here too.
FOR THE ICE BOWL
Water
Edible flowers
Please research any foraged flowers to ensure they're edible. We used elderflower, sweet cicely, cornflower and chive flowers.
FOR THE HOMEMADE HONEY ICE CREAM
SERVES FOUR
500ml double cream
4 egg yolks
170g Daylesford honey
1 teaspoon vanilla extract
Bee pollen, to serve
FOR THE ICE BOWL
Place your edible flowers into a freezer-safe bowl. This will be the size of your serving bowl.
In a separate smaller bowl, add water and place this inside your large bowl.
Using a jug, pour water in between the two bowls to fill half-way. Add more water to your small centre bowl if required, this should not float.
Carefully place the bowl in your freezer. You may need to remove any drawers to create more space.
Once in the freezer, pour a little more water between the two bowls to fill to the top.
Leave in the freezer for a minimum of 24 hours, for best results leave for two days.
Remove from the freezer and gently dip your large bowl into a sink of warm water to remove the ice bowl. Repeat on the top with the smaller bowl.
Best served on a cork serving board, such as our Round Cork Tray.
FOR THE HOMEMADE HONEY ICE CREAM
In a large bowl, whip the cream until stiff peaks form. Place in the refridgerator.
In a small saucepan at medium heat, add the honey. Bring to a boil for one to two minutes and stir frequently, keep an eye on it to ensure it doesn't boil over.
In a large bowl, beat the egg yolks together. Slowly pour in the hot honey whilst continuing to beat the eggs until the mixture is pale and creamy. Set aside to cool.
Gently fold the egg mixture into the cream mixture.
Place into a freezer safe bowl of your choice and cover. Freeze for at least 12 to 24 hours.
Serve with a sprinkle of organic bee pollen.
