Sashimi Ice Cone

                                                       "Break the Ice"

Before you scroll down the screen, promise me you won't laugh. Okay, now scroll.

I'm sure you agree with me that the Jelliriffic! moulds are very versatile as proven by the participants of the Jellyriffic! challenge. Someone once said that there are no bad ideas, just bad marketing. I agree. More isn't necessarily more. When it  comes to decorating and garnishing, I believe less is more. With that in mind, I mixed a handful of red maraschino cherries with some shaved ice and stuffed the ice into a Jellirific mould to make a decorative piece for a plate of salmon sashimi that I was serving for lunch today.

The top fell off after a few minutes. It was a hot afternoon.

 My daughter thought that the cherries looked extremely tacky. Ah, but she didn't know that I had Plan B. This was Plan B:

This was much better, she said. Remember how people dissed IM Pei's Lourve Pyramid right after it was built? I was one of them. Now everybody wants to take a photo with their finger touching the tip. I did that too.

I know what you are saying but hey, it's Sunday and this jelly thing has taken over my life and is more demanding than I expected. It's time to take a short break before I get cracking on making my best jelly yet with the Jelliriffic! moulds tomorrow.

Please stop laughing.

Sashimi Ice Cone 
1. Fill a Jelliriffic mould with water and leave it to freeze. Make lots of ice cubes.
2. Borrow an ice shaving machine. Figure out how to put the parts together. Shave the ice cubes.
3. Pack the shaved ice and cherries into the Jellyriffic mould. Work quickly if weather is hot. In fact, if weather is hot, put the serving tray into the freezer and work there.

4. Unmould the cone of ice onto a ring of salmon sashimi and chilled julienned daikon strips.
5. When shaved ice cone has toppled, replace it with the solid ice cone. Eat quickly.