A Spanish-style dessert with a scoop of delightfully cool ice cream! This imaginative edible churro bowl will please everyone’s taste buds!
Ingredients
Churro dough
- Eggs – 3 pcs
- Brown sugar – 20 g
- Butter – 120 g
- Wheat flour – 160 g
- Orange juice – 200 ml
- Salt – a pinch
Additionally
- Caramel ice cream – 500 ml
- Wheat flour – 20 g
- Oil – 1 liter
Topping
- Sugar – 55 g
- Vanilla sugar – 30 g
- Cinnamon – 1 teaspoon
Decoration
- Fresh mint – 2 g
- Raspberry – 100 g
Preparation
Blend half of the fresh raspberries in a blender and strain through a sieve to create a seedless sauce.
In a saucepan, bring the orange juice, sugar, salt, and butter to a boil. Add the flour and mix vigorously until a smooth dough forms – about 1 minute. Let the dough steep for a while to cool down – it should be warm but not hot to prevent cooking the eggs.
Combine the eggs with the dough, adding them one at a time and mixing. Transfer the uniform mixture to a pastry bag. Pipe the dough around the bottoms of an inverted, oiled and floured mold, creating tight bowls.
Place the mold with the dough in the freezer for about 1.5-2 hours. Fry the frozen churro bowls in hot, deep oil. Once browned, remove them and roll them in the mixed topping ingredients. Let them cool. Fill the finished churro bowls with scoops of ice cream and decorate with raspberry sauce, fresh raspberries, and mint.
