Desserts
R13

Deep fried ice cream with

caramel sauce

Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
1⁄4teaspoon milk
3 litres oil for deep frying
1. Place a scone tray into the freezer for 10 minutes
to get really cold. Scoop ice cream onto cold tray
to make 8 balls. Return to freezer immediately
until ice cream is very hard.
2. Meanwhile, break cake into small pieces and
process in a food processor or crumble with fingers
to yield 4 cups cake crumbs.
3. To coat ice cream, remove one ball at a time from
freezer. Using two spoons, roll ice cream in
combined egg and milk then cake crumbs. Return
to freezer and repeat with remaining ice cream.
Working one at a time ensures ice cream
doesn’t melt.
Note
4. Leave in freezer for a minimum 1 hour then repeat
coating in egg mixture then cake crumbs to ensure a
thick, firm coating. Return to freezer for 15 minutes.
5. Fill deep fryer with oil and preheat to 190°C.
6. Deep fry ice cream in two batches until golden,
approximately 30 seconds allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve immediately with
Caramel Sauce.

Caramel sauce

60g butter
3⁄4cup brown sugar
1 tablespoon cornflour
1⁄2cup water
1⁄2cup cream
pinch salt
1. Melt butter in saucepan or microwave. Add brown
sugar stirring until smooth.
2. Add cornflour blended with water; bring to boil
stirring until thickened.
3. Stir through cream and salt.
4
Accompaniments and garnishes
continued

Shredded vegetables

3 litres oil for deep frying
grated vegetables such as potato, carrot or zucchini
1. Fill deep fryer with oil and preheat to 180°C.
2. Squeeze any excess moisture from vegetables and
pat dry thoroughly with paper towel.
3. Mix some tempura batter through the vegetables.
4. Deep fry about 1
/2cup at a time until crisp and
golden, approximately 2-3 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as a garnish.

Crispy parsley

3 litres of oil for deep frying
parsley sprigs
1. Fill deep fryer with oil and preheat to 190°C.
2. Wash parsley and pat dry thoroughly with
paper towel.
3. Deep fry about 1
/2cup at a time until crisp and
golden, approximately 2-3 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as a garnish to
seafood dishes.

Croutons

3 litres of oil for deep frying
slices of day old bread, crusts removed
1. Fill deep fryer with oil and preheat to 190°C.
2. Cut bread into small cubes. Deep fry about 1 cup
at a time until crisp and golden, approximately 1-2
minutes allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a garnish for soup or
Caesar Salad.
R12
BR6482 BDF300 Booklet.qxp 23/12/04 11:35 AM Page R12