![]() ![]() Drain for a further 30 seconds, then serve with the caramel sauce. Add the cream and simmer for a few minutes until smooth and thick.Ĥ. Heat the oil to 200C and fry the balls two at a time for about 30 seconds, until golden brown. ![]() Cook on medium heat for about five to 10 minutes until it forms a dark caramel. If you find it easier, you can wrap the crumbed balls in cling film while pressing on the cake to hold them together.Ģ. Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight.ģ. To make the caramel sauce, melt the butter and brown sugar together in a saucepan. 500 g (17oz) vanilla ice cream 1 kg butter cake, cut into 5mm slices 3 eggs, whisked 1 cup desiccated coconut vegetable oil for deep frying. Lay the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps. Return to the freezer for at least four hours, but preferably overnight. Get the recipe: Fried Ice Cream With Cinnamon Sugar Tortilla Bowls. This is the perfect dessert to finish off a tasty Mexican meal.
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