the foodies handbook

This is a simple and deliciously different warm dessert that also works well as an intermediate course.

Ingredients

To produce you will require 8 scoops of your favourite ice cream, 2 medium egg whites, 125g/4½oz of crushed corn flakes, 50g/2oz of flaked almonds and some clean fresh oil for frying.

Scoop the ice cream onto a tray lined with parchment and return to the freezer, uncovered. Leave for at least 4 hours, overnight if possible, this will ensure that the ice cream is firm and deep-frozen. Place the egg whites into a bowl and whisk until firm, forming soft peaks. In another bowl blend the crushed cornflakes and flaked almonds. Remove the ice cream from the freezer. Using two forks dip the scoops, one at a time, into the whipped egg whites. Remove gently and roll in cornflake mixture so evenly coated. Return to the freezer for an hour. Pre heat the oil to 180° C/350° F. Carefully deep-fry each scoop for about 25 seconds, giving a golden brown colour and crisp texture. Drain onto some kitchen paper and serve immediately. This dish works especially well with soft fruits.