Sweets and drinksBaked GoodsEurope and North America10 minutes of prep, 20 minutes of cooking
These ice cream cones need no oven, just a pan, and they come out thin, crisp and fragrant with black sesame. The hard part is the rolling, because a few seconds of hesitation and the wafer cools, stiffens and snaps in half.
The thinner the wafer, the crisper it gets, and it cooks over low heat until both sides are dry. Roll it the moment it comes off the pan and hold the seam until it sets. Straining the batter after the butter goes in gives a smooth, even surface.
This batch weighs about 328g, at roughly 246 calories per 100g.
Method
Put 4 egg whites, 45g kOBE Monk Fruit Blend, a pinch of salt and 1g vanilla in a bowl and stir until the sweetener dissolves.
Add 100g all purpose flour and stir until the batter is smooth.
Add 50g melted unsalted butter, stir again, then strain the batter to remove any lumps.
Stir in a little black sesame.
Set a pan over the heat, ladle in a little batter and cook over low heat until both sides are dry.
While the wafer is still hot, roll it quickly into a cone and hold the seam until it holds its shape.
Tips
The thinner the wafer, the crisper the cone.
Roll the wafer while it is still hot, because a cooled one stiffens and breaks.
Straining the batter after the butter goes in is what gives a smooth surface.
Low heat dries the wafer evenly without scorching the sesame.
Ladle the same amount of batter each time, since a thick wafer among thin ones splits at the thick part when it is rolled.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.