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