Can ice cream be fried? Of course! Discover an Asian dessert in your kitchen!
Preparation
Ingredients
- Eggs – 2 pieces
- Sugar – 50 g
- Fresh Mint – 2 g
- Vanilla Ice Cream – 0.5 l
- Canola Oil – 1 l
- Hazelnuts – 100 g
- Coconut Flakes – 100 g
Sauce
- Sugar – 100 g
- Red Wine – 100 ml
- Fresh Ginger – 1 g
- Raspberry – 100 g
- Cherry – 500 g
Preparation
Use an ice cream scoop to form ice cream balls with a diameter of about 4-5 cm. Squeeze the balls tightly in your hands. Place the ice cream balls on a baking sheet sprinkled with coconut flakes. Place the baking sheet with the ice cream balls in the freezer for about 1.5-2 hours. Beat the egg whites with sugar until stiff peaks form. Add the egg yolks to the beaten egg whites and mix.
Put the coconut flakes in a bowl and mix them with chopped hazelnuts. Roll the frozen ice cream balls in the prepared egg white and yolk mixture, then coat them with the mixture of coconut flakes and hazelnuts, pressing firmly with your hands. Place the ice cream back on the baking sheet and return it to the freezer for 30-40 minutes. Roll the ice cream balls again in the egg white and coconut flakes (the ice cream should be coated with nuts and flakes twice). Place the prepared ice cream back in the freezer for about 1.5-2 hours.
Sauce Heat cherries and raspberries with sugar and wine in a saucepan or skillet. Simmer over low heat until the liquid evaporates. Finally, add a little grated ginger to the cherries and raspberries.
Pour oil into a small saucepan and heat it well (temperature about 180°C). Carefully place the heavily frozen ice cream balls into the hot oil one by one. Fry for about 30-40 seconds until the nuts turn golden brown. Quickly remove the prepared ice cream balls onto a paper towel, then transfer them to a previously prepared bowl with cherry-ginger sauce. This dessert should be prepared just before serving. Garnish the ice cream with mint leaves.
