Deep-Fried Vanilla Ice Cream with Blueberry Sorbet Centre

Deep-Fried Vanilla Ice Cream with Blueberry Sorbet Centre

Ice cream, sorbet and deep-fried, could you ask for more deliciousness? Featuring Chef's Own™ Pre-Dust, Chef's Own™ Tempura Batter, Chef's Own™ Fine Panko Breadcrumbs and Chef's Own™ Cornflake Crumbs. This dessert will satisfy any sweet tooth. 

What You'll Need

Ingredients
Amount Ingredients
1 kg Vanilla ice cream 
500 g Blueberry sorbet 
200 g Mixed nuts, chopped 
100 g Chef's Own™ Pre-Dust
300 g Chef's Own™ Tempura Batter
500 ml Cold water
100 g Chef's Own™ Fine Panko Crumbs
200 g Chef's Own™ Cornflake Crumbs
   

Preparation

 
Preparation Step 1– Ice-Cream Balls
1. PREPARE THE ICE-CREAM BALLS: Scoop small balls of blueberry sorbet on a tray with baking paper & freeze for 30 minutes. Using a bigger ice-cream scoop, wrap the blueberry sorbet with the vanilla ice-cream & freeze again for 45 minutes.
Preparation Step 2 – Ice-Cream Balls
2. Dust the ice-cream with Chef's Own™ Pre-Dust. (Step 1)
Preparation Step 3– Ice-Cream Balls
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minute and dip the ice-cream into the batter. (Step 2)
Preparation Step 4– Ice-Cream Balls
4. Coat the ice-cream with Chef's Own™ Cornflakes Crumbs and freeze for another 15 minutes. (Step 3)
Preparation Step 5– Ice-Cream Balls
5. Dip the coated ice-cream again into the Chef's Own™ Tempura Batter Mix the Chef's Own™ Cornflakes Crumbs.with the chopped nuts. Dip the coated ice-cream with the Chef's Own™ Cornflakes Crumbs. & freeze again for 15 minutes.
Preparation Step 5– Ice-Cream Balls
5. Deep fry crumbed risotto balls at 180°C for 1-2 minutes.