Fluff-Filled Flower Cups Recipe
- Seven 7-inch round balloons
- 1 pound white candy coating, coarsely chopped
- Yellow paste food coloring
- CHERRY FLUFF:
- 1 package (1/4 ounce) unflavored gelatin
- 1/2 cup cold water
- 1 can (21 ounces) cherry pie filling, divided
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1 cup heavy whipping cream, whipped
- Sliced almonds and fresh mint, optional
- Wash, rinse and dry outside of balloons. Inflate one balloon to a 6-in. diameter and tie end. Inflate remaining balloons to a 3-in. diameter and tie ends. Wash, rinse and dry tied ends. Spray balloons with cooking spray.
- In the 2-qt. bowl, microwave candy coating until melted; stir until smooth. Cool for 5 minutes; add food coloring. Holding tied end of large balloon, dip it into the coating. Form four to six petals by rolling the balloon back and fourth in coating halfway up the sides. Place on a waxed paper-lined baking sheet to dry, about 2 hours.
- Repeat with smaller balloons, creating only four petals. Set aside to dry, about 1 hour.
- Just before serving, cut tied ends of balloons with scissors to deflate. Remove balloon. See recipe (right) for serving directions.
- Cherry Fluff Filling: In a small saucepan, soften gelatin in water. Cook and stir over low heat until dissolved. In a food processor or blender, puree 1 cup of pie filling. Set remaining filling aside. In a bowl, combine pureed filling, gelatin mixture, sugar, lemon juice, almond extract and salt. Cover and refrigerate until mixture reaches the consistency of egg whites. Fold in the whipped cream. Cover and refrigerate until firm, about 2 hours.
- To serve, place large flower cup on a serving platter; fill with Cherry Fluff. Surround with small flower cups. Spoon fluff into small cups; to with reserved pie filling. If desired, garnish each with almonds for stamens and mint for leaves. Yield: 6 servings.
Reviews for Fluff-Filled Flower Cups
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How about using custard cups lined (on the outside) with foil? (Or I have Chinese tea cups--no handles--and other serving 'bowls' of various sizes.) The flowers will be a little more open-shaped, but should slide off easily and the foil can be gently peeled away.
Unfortunately, this recipe poses a health threat due to the use of balloons that could potentiate a reaction in a latex allergic individual. An alternate method of using the candy coating to create the cups would prompt me to try this recipe.