Coconutty Fried Ice cream
A thick coating of cereal flour or cookie crumbs on a scoop of ice-cream deep fried to perfection. It’s tricky and has to be done quickly. When eaten, the ice cream needs to be solidly frozen as it was first prepared.
There are discrepancies on this dessert's origin. First, it was served in 1893 at Chicago’s world Fair. Second, invented in 1894 by a Philadelphian company. Third, was invented by Japanese tempura restaurants in 1960’s. Do you have any other version?
Reference: Wikipedia
Our Story
Chef and I really struggled to get the desired shape and the right texture. Three cheers to us, we accomplished it and was loved by our guests. Worth the effort and a must try!
Preparation Time: 24 hours
Cooking Time: 5 minutes
Serves: 4
Ingredients
1. 200g Vanilla ice cream
2. 200g Cereal flour or crushed cereals
3. 100g Desiccated coconut
4. 2 no’s Egg white
5. Oil for frying
Here We Go
1. Divide the ice cream into small portions (your desired size) and make balls by quickly rolling them in between the palms (use gloves).
2. Next, roll them in the cereal flour, then in the egg white and coconut. Place them in a deep freezer for a minimum of 6 - 24 hours.
3. Follow step 2, 2 more times and deep freeze them for 6-24 hours each time.
4. Now, deep fry on medium high, making sure it’s not cooking for long and your see a golden brown color as shown in the image above. Remove and serve immediately.
Plating
On a plate, pour strawberry coulis and mango puree in three straight lines. Place the Fried ice cream balls in between the sauces. Pipe a small portion of whipped cream, garnish with carved strawberry and serve.
