Sombrero Sundae

I am excited to present this adorable Sombrero Sundae. I searched the web and there was nothing like this. You saw it here, first!

The sombrero comes in two pieces. The top is held to the brim, with chocolate. A perfect place to hold a gift, or something special, like an engagement ring!

Or you can make the sundae, in the hat. I like this idea, as a shared dessert. I could see this served, at a restaurant. This is fun. It’s festive. I can’t wait to see my creation all over the internet. Tag me, in your photos! 

A YouTube tutorial is available, by clicking this link.

SOMBRERO SUNDAE

INGREDIENTS:

1 Cup sugar

1 Tablespoon cinnamon

Vegetable oil, for deep frying

8" Flour tortillas

Ice Cream

Ice Cream Sauces

Chocolate, for dipping

Sprinkles 

Whipped Cream

Long stemmed maraschino cherries

 

DIRECTIONS:

Place a baking tray, lined with a cooling rack, next to frying area. In a 9" cake pan, stir sugar and cinnamon to combine. Set near cooling rack. In a large skillet, pour oil to 1/2 way up the pan. Heat to 350, over medium high. For the brim, of the sombrero: fry one tortilla, flat (like a tostada). Fry to golden brown. Drain grease, and place on a cookie sheet. Let cool slightly. Coat flat tortilla with cinnamon sugar mixture. Set aside. To make the top portion of sombrero: Place a small condiment cup, in center of tortilla. This is a cutting guide. You will be careful not to cut into the center of the tortilla. Make a slice at 12, 3, 6, and 9 o'clock. To form the top of the hat. Bring section 1 up. Behind section 1, bring section 2. the corners will overlap. Pin the overlapped sections with a metal skewer. Bring section 3 up, and secure section 2, to the inside of section 3. Continue with section 4 coming up, and into section 1. You should have a nice flow, of each section going inward, to the bowl. Place the metal condiment cup into the center of the tortilla bowl. Set tortilla bowl, with cup insert, into the hot oil. The top of the tortilla bowl will sit flat, into the oil. Fry to golden brown. Lay bowl on one side, and fry to golden brown. Rotate, to brown each side, until the entire bowl is browned. Using the metal fruit skewers allows them to move, as you fry the side of the bowl. Once each side is browned, you may remove the skewers. Remove condiment cup, from tortilla bowl, once it has browned. Drain bowl. Let cool on the cooling rack a minute. Coat in cinnamon sugar mixture. Decorate sombrero, as desired. Make sundae, and top with sombrero, as a garnish. Or, make sundae, and put ice cream into the top of the hat. Invert the hat, onto the brim, to make a sombrero. Decorate, as desired.