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Crispy ice cream with mango cream
A delicious Dutch recipe for crispy ice cream with mango cream.
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Ingredients
Directions
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Line a flat dish with baking paper. Spoon 4 large balls of ice cream and put them back in the freezer for 1 hour.
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Sprinkle a mixture of breadcrumbs, hazelnuts and coconut in a deep plate.
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Roll, if necessary with a plastic glove, the ice balls quickly through the flour, then through the protein and then through the breading mixture.
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Split the eggs, put the proteins in a deep plate and beat them (the yolks are not used). Put the flour in a third deep plate.
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Put the breaded icecream in the freezer for 30 minutes.
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Then roll them again through flour, egg white and breading mixture. Make sure they are well and firmly breaded.
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Put the icecream in the freezer for 30 minutes again. This can all be done in advance.
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Puree the ingredients for the mango cream. Heat the oil to 180 ° C.
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Fry the icecream in a maximum of 1 minute around golden brown and crispy.
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Drain on kitchen paper and serve with the mango cream.
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Nutrition
670Calories
Sodium0% DV0g
Fat69% DV45g
Protein22% DV11g
Carbs18% DV54g
Fiber0% DV0g
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