- Preparation time:
- 5 mins plus 30 mins freezing time
- Cooking time:
- 5 mins
- Serves:
- 4
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Ingredients
4 large scoops vanilla ice-cream
4 eggs
2 cups panko breadcrumbs (Japanese-style crumbs)
¼ cup plain flour
200g dark chocolate, finely chopped
250ml cream
Vegetable oil, for deep-frying
4 eggs
2 cups panko breadcrumbs (Japanese-style crumbs)
¼ cup plain flour
200g dark chocolate, finely chopped
250ml cream
Vegetable oil, for deep-frying
Method
1 Put scoops of ice-cream on a tray and freeze until very hard. 2 Break eggs into a medium mixing bowl and whisk with a fork to combine. Put panko crumbs in a bowl. Dip each frozen ice-cream ball first into flour, dusting off the excess, then into the egg mixture and lastly, into the panko crumbs. Repeat for each ball to give a thick coating and return the prepared balls to the freezer.
3 Put chocolate in a medium mixing bowl. Bring cream to the boil, pour it over the chocolate, then whisk until chocolate has melted and is smooth.
4 Deep-fry each ball in vegetable oil until golden and crisp. Serve ice-cream balls with the chocolate sauce.
3 Put chocolate in a medium mixing bowl. Bring cream to the boil, pour it over the chocolate, then whisk until chocolate has melted and is smooth.
4 Deep-fry each ball in vegetable oil until golden and crisp. Serve ice-cream balls with the chocolate sauce.
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