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.

Made with:

What You'll Need

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 Breadcrumbs
200 g	Chef's Own™ Cornflake Crumbs

Preparation

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.

2. Dust the ice-cream with Chef's Own™ Pre-Dust. (Step 1)

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)

4. Coat the ice-cream with Chef's Own™ Cornflakes Crumbs and freeze for another 15 minutes. (Step 3)

5. Dip the coated ice-cream again into the Chef's Own™ Tempura Batter Mix the Chef's Own™ Fine Panko Breadcrumbs with the chopped nuts. Dip the coated ice-cream with the Chef's Own™ Cornflake Crumbs & freeze again for 15 minutes.

6. Deep fry crumbed risotto balls at 180°C for 1-2 minutes.