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Bring
the water and sugar to a rolling boil over medium-high heat in a
1 1/2-quart saucepan coated with DuPont SilverStone® non-stick.
Stir continuously until the sugar is dissolved, just a few minutes.
Remove from heat and set aside.
To make the sauce, rinse and drain the strawberries. Puree in a
blender, then run through a fine sieve
to remove the seeds. Mix the strawberry puree into the sugar syrup;
set aside.
Next,
prepare the chocolate coating for the cones. In a small saucepan
coated with DuPont SilverStone® non-stick, melt the chocolate
over low heat, adding the cream slowly to maintain thickness. Remove
from heat and keep warm. Dip 12 cones in the chocolate and then
into chopped nuts if desired. Set each cone in a small glass to
keep it upright while chocolate hardens or refrigerate if chocolate
begins to drip.
When
ready to serve, fill each cone with at least 2 scoops of ice cream.
Add whipped cream, nuts and extra berries, drizzle with sauce and
serve.
Note:
The chocolate and strawberry sauces may yield enough for later use.
Store in an airtight container in the refrigerator.
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