This season of House of the Dragon has long passed, and I’m FINALLY posting the dessert course of my Dragonalia feast. Earlier, we had a cabbage potage and chicken fricassee course. Now we are finishing out with some sweet basil cream-filled “dragon horns.”
Click here to skip to the recipe for Sugared Dragon Horns.
Desserts & Dragon Horns
So back when we would celebrate the other show about blond-haired dragon people (Thronesgiving), I made cakes. I had cake pans in the shape of a castle and a dragon. It seemed like a solid choice to feed many, considering I’ve hosted up to 17 people at my table. When I made this dish, though, it was early in the post-COVID years when folks were still hesitant to meet in large numbers. I needed something that used few ingredients and kept well in case our premiere feast was only a party of two.
At first, I thought something like cannoli might be interesting as the Sicilian treat dates back to the Middle Ages. For the Targaryen court, though, I wanted something still visually thematic. Medieval cuisine was very keen on the “subtlety” or edible art piece. Black and green figure heavily through the Dance of Dragons. Blackberries resemble dragon eggs, and basil and basil pesto are brilliant green. I could make a sweet basil and ricotta cream with white wine. It didn’t seem enough, though.
Maybe I could shape the shell pastry into “dragon horns”? The idea is sound, but do my readers (and I) really want to make it from scratch? My research into alternate desserts then came to the rescue: waffle cones. Waffles originated in Ancient Greece as obelios, flat cakes cooked between metal plates. At first, they were wafer-like and made from three ingredients. The recipe evolved between the 13th and 15th centuries to incorporate eggs, milk, and/or wine, as well as the gridded irons we recognize today.
The first recorded shaping of waffles into cones didn’t come around until the 1800’s. It doesn’t take much imagination to shape the still-warm dough into a “dragon horn,” though. That’s my story, anyhoo.
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Sweet Subtleties
Sugared Dragon Horns
Equipment: Mixing bowl, whisk, refrigerator, hand mixer with whisk attachment, four cups, piping bag with 1/2″ round tip.
Ingredients:
- 8 sugar waffle cones
- 3/4 cup ricotta, drained
- 1 Tb cornstarch
- 2 Tb white wine
- 2 Tb pesto
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1/2 cup grated parmesan
- 1/2 tsp ground nutmeg
- 12 fresh basil leaves
- 32 blackberries
- honey
Instructions:
- Whisk the wine and cornstarch in the mixing bowl to make a slurry. Then use a fork to stir in the cheeses, nutmeg, pesto, and powdered sugar until thoroughly moistened.
- Use the hand mixer with the whisk attachment to whip the mixture until smooth and thickened.
- Stand two cones upright in each cup and place two blackberries into each cone.
- Transfer the cheese mix to a piping bag and fill each cone. Refrigerate the cones for at least 30 minutes to set.
- Place two basil leaves and a blackberry on top of each cone. Drizzle with honey and a dash of nutmeg before serving.
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