EDIBLE PARMESAN SALAD BOWLS
Steps:
- tructions: 1. Turn on your broiler. 2. Place a silpat on top of a cookie sheet. Sprinkle ½ cup Parmesan cheese in a thin layer on the silpat in a round shape. Make sure that the round shape is large enough to cover the bowl you'll be using as a mold. 3. Place the cookie sheet with the silpat under the broiler. 4. Remove once the cheese is melted, bubbling, and just beginning to get darker - this should only take a minute or two. 5. Once it's removed from the oven, lightly blot the cheese with a paper towel. (If you under-cook the cheese, it will be rubbery. If you over-cook the cheese, it will be too crisp to mold into a shape.) 6. Using potholders, carefully pick up the silpat mat. Turn the mat over, and drape the center of the cheese over an upside-down bowl, which will act as the mold. Press down very gently on the silpat with the potholders. Once you see the cheese begin to peel away from the silpat, carefully pull the rest of the mat away from the cheese. 7. Allow the cheese to cool on the bowl for 5 minutes. It will harden, and then can be easily removed from the bowl. 8. Continue this process until all bowls are completed. Tip: You can make the Parmesan bowls ahead of time and store, tightly covered, for up to 6 hours. Tip: You'll never be short on bowls with these. You can make as many as your guests will eat!
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