UN-BEE-LIEVABLE ICECREAM WITH CHEF JP
This week’s foray into the world of honey with Peels has inspired our chef JP to come up with a more-than-memorable dessert
THE DEEP FRIED ICE CREAM DILEMMA
This is one of those dishes that simply doesn’t make sense at first sight. Fried food is hot food while ice-cream sends a chill down one’s spine – right? Well, yes and no. A little online research suggests the concept of deep-fried ice cream dates back to the 1800s – long before the humble kitchen fridge as we know it today.
It is closely associated with Asian food which probably explains just why it gets my creative juices going…
The thinking behind it is that the extremely low temperature of the ice cream prevents it from melting while being fried, leaving you with something a little like a hot pud with ice-cream as a side.
In my (recipe) book, this is an a-Peel-ing dish that is a perfect Sunday night treat. It also inspired a whole blog on oxymorons in cookery which will be ready to read on Friday.
But there’s just one caution here – you need plenty of patience to get everything right as well as having time on your hands as it takes a couple of hours to turn out the perfectly prepared ice-cream ball for deep frying. Make sure you have all the correct ingredients on hand and ensure that you stick to precise measurements if you are to perfect this golden, honey drizzled dessert.
So, get buzzy …
FROM YOUR BEEHIVE PANTRY:
50 grams cornflakes
a dash of cinnamon
20 grams Jungle Oats
1 pinch of salt
20 grams white sugar
Canola oil for deep frying
a Tablespoon of caster sugar for plating
5 grams Arowood or Xanthan gum as a binder
Your favourite ice cream – I love Haagen Dazs
5 grams desiccated coconut flakes
Chocolate flakes or sauce
and, of course, a huge dollop of Peels Honey
Separate your eggs. In a mixing bowl, combine your corn flakes, Jungle Oats, two eggs, cinnamon, white sugar, salt, binding agent and your favourite ice cream to create a gooey paste.
Now it’s time for assembly.
Scoop a ball of ice cream and dip it in the remaining egg yolks. Double dip in the paste and roll this around your ice cream. You should end up with a crunchy ball. Place the balls on some wax paper and let them freeze up for 3 hours.
Bee-ing quite the meticulous chef, I made sure that my oil reached a temperature of 182 degrees – somehow this is the bee’s knees with deep flying ice cream. Pop in the frozen ice-cream balls and quickly fry until golden brown.
Take out with a slotted spoon, place on a dessert plate and sprinkle with coconut or chocolate flakes as well as caster sugar. Pour over your favourite Peels Honey and settle down for a sweet treat – believe me, this is a family dessert that’s bee-yond this world!