Fried ice cream with raspberry coulis

Name: fried ice cream with raspberry coulis
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 50 ml Apple juice; 2 el powdered sugar; 250 g frozen raspberry; 225 g butter cake; 1 medium sized egg; 4 el wheat flour; 1 liter sunflower oil

Deep fried vanilla ice cream with raspberry coulis, extra festive

Ingredients

Kitchen Stuff

1 blender
1 toaster
1 kitchen thermometer

Directions

Heat the apple juice with the icing sugar in a saucepan. Add the raspberries and heat for 3-5 minutes until thawed.
Puree 10 sec. with the hand blender and possibly add extra icing sugar to make it sweeter.
Put the fruit puree (coulis) in a container and put in the refrigerator until use. Cut the cake into slices.
Roast the slices of cake in the toaster and crumble in a deep plate.
Split the egg. Put the protein in another deep plate and beat with a fork. You do not use the egg yolk. Put the flour in another deep plate.
Roll the bread roll ice first through the flour, then through the protein and finally through the cakekruim.
Repeat this and make sure that the ice is covered with cake crumb. Put the bread roll ice cream in a container and put it back in the freezer for at least 2 hours.
Heat the oil in a saucepan to 180 ° C. If necessary, check the temperature with the kitchen thermometer.
Spoon 2 tbsp raspberry coulis in the middle of 4 plates. Fry the icecream in 1 min. Golden brown. Let them drain on a piece of kitchen paper.
Place a deep fried ice cream on each plate. Serve immediately. Yummy! .