Fried ice cream in puff pastry is an intriguing and uncommon dessert proposal. Its preparation requires quick action, so when you start making it, make sure to plan your work to serve it immediately after frying, delighting in its flavor and texture!
Ingredients
- Puff pastry – 1 package
- Whipping cream – 250 ml
- Egg – 1 piece
- Sugar – 3 tablespoons
- Strawberry jam – 2 cups
- Melissa leaves – for decoration
- Strawberries – for decoration
- Vegetable oil – for frying
Preparation
- Scald the egg. Crack them into a saucepan. Add sugar and beat until creamy. Heat half of the whipping cream. Pour the warm cream into the beaten eggs. Heat together for about 1-2 minutes until the mixture slightly thickens. Stir vigorously throughout to prevent boiling.
- Let it cool.
- Whip the remaining cream until stiff peaks form. Fold the prepared mixture into the whipped cream. Mix thoroughly and transfer to the freezer. After an hour of freezing, mix the mixture again. Shape the frozen ice cream into balls. Return to the cold.
- Meanwhile, unfold the puff pastry. Divide it into 6 portions. Remove the prepared ice cream balls and wrap them tightly with the pastry. It’s important to seal the ice cream tightly to prevent it from leaking during frying (which can cause oil splattering).
- Immediately fry the wrapped balls in hot oil. Make sure the oil is well heated so the pastry browns quickly. Fry for about 1-2 minutes.
- Serve the finished fried ice cream immediately with strawberry jam. Decorate with a sprig of Melissa and a halved strawberry.
