John Myers
Ingredients for 4 servings:
- 200 g ice cream (vanilla), ready-made
- 1 cake base (biscuit)
- 3 eggs
- 100 g flour
- 150 g breadcrumbs
- 200 g strawberries
- 4 tbsp ginger syrup
- 1 tbsp oil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
To prevent the ice cream from melting in the deep fryer, it must be insulated. To do this, crumble the biscuit base into small pieces and place it in a shallow dish. Use a scoop to portion the ice cream into individual scoops. Roll each scoop in the crumbled biscuit base until the scoops are completely covered in biscuit crumbs. Then freeze the prepared ice cream scoops in the freezer for one hour. Meanwhile, prepare the strawberry sauce. Remove the stems from 200g of strawberries, halve them, and place them in a small bowl. Add four tablespoons of ginger syrup to the strawberries. Mix everything with a hand blender. The hard-frozen ice cream scoops need to be breaded before frying. To do this, set up a breading station with three small bowls. Put a little flour in the first bowl, the egg in the second bowl, and the breadcrumbs in the third bowl. Now coat the ice cream scoops in the flour to ensure the entire surface is nice and dry. Then briefly roll the ball in the egg and then coat it in breadcrumbs. Repeat this process once to ensure the coating is tight and doesn’t crack during frying. Freeze the breaded ice cream balls briefly again. During this time, heat the deep fryer or a liter of vegetable oil in a saucepan. Fry the frozen ice cream balls in the hot oil until golden brown on all sides, constantly moving the balls. Serve the finished balls with a little strawberry puree and, if desired, a few torn peppermint leaves.
Facebook Comments