Bring a natural flair to ice cream by presenting it in charming tulip bowls as seen in Cooking With Flowers

MORE CAKE RECIPES FROM 'COOKING WITH FLOWERS'

Ingredients:

4 tulip blossoms, stamens and pistils removed

4 large or 12 small scoops of ice cream

1 pint (16 fl oz) fresh berries

Several tablespoons tulip syrup

Method:

Prop each tulip in a container that will help it stand upright, such as an eggcup or champagne flute. Place 1 large scoop (or 3 small scoops) ice cream in each tulip. Drizzle a little tulip syrup over each and place a few fresh berries on the top. Serve immediately.

'Cooking With Flowers' by Miche Bacher, £16.99; www.amazon.co.uk/Cooking-Flowers