SHOPPING LIST: Cooking Skills: Ice Cream 2, Chapter 6 (Cones, Cups and Wafers)

Dark chocolate (about 70%), paper cake cases, eggs with the British Lion mark, caster sugar, icing sugar, plain flour, cornflour, butter, milk, vanilla extract, white wine vinegar or lemon juice, baking parchment, a muffin tin, a palette knife, a clean tea towel, a thermometer, and a waffle iron or non-stick frying pan.

Chocolate cups (8 cups)
[ ] 150 g dark chocolate (about 70%), chopped
[ ] 8 paper cake cases (a muffin tin helps)
[ ] 1 small pastry brush or teaspoon

Meringue nests (6 nests)
[ ] 3 Lion-marked egg whites
[ ] 150 g caster sugar
[ ] 1 tsp cornflour
[ ] 1 tsp white wine vinegar or lemon juice

Tuile cups (8 cups)
[ ] 2 Lion-marked egg whites
[ ] 100 g icing sugar, sifted
[ ] 50 g plain flour
[ ] 50 g butter, melted and cooled
[ ] 1 tsp vanilla extract
[ ] 1 upturned small glasses or a muffin tin

Waffle cones (6 cones)
[ ] 2 Lion-marked eggs
[ ] 100 g caster sugar
[ ] 100 g plain flour
[ ] 50 g butter, melted and cooled
[ ] 2 tbsp milk
[ ] 1 tsp vanilla extract
[ ] 1 clean cone former or a stiff card cone, wrapped in baking parchment, and a tea towel

For the experiments
[ ] Extra batter ingredients
[ ] Extra baking trays and parchment