DEEP-FRIED DOUBLE-NUT ROSE ICE CREAM
Prep and cooking time 30 minutes Freezing time Overnight Serves 12
1½l vanilla ice cream 1 cup rose syrup ½ cup chopped almonds ½ cup chopped pistachios 2 cups cornflakes 1 tbsp granulated sugar 2 small packs vanilla Loacker wafers 2 eggs, beaten Oil, for frying
Scoop the ice cream into a bowl and allow to soften slightly. Add the rose syrup and chopped nuts. Stir to incorporate and thoroughly combine. Return the ice cream to the tub and freeze again for about 2 hours. Line some muffin trays with cling film. Place a large scoop in each of the cups. Cover with cling film and freeze until completely solid. Pulse the cornflakes, sugar and vanilla wafers in a food processor to a coarse crumb and put the mixture in a large plate or bowl. Have the beaten eggs to hand in another bowl. Remove the ice cream balls from the freezer. Coat the balls in the crumb mixture, then coat in the beaten egg and then again in the crumb mixture until thoroughly coated. Return the balls to the muffin trays and freeze overnight. When you are ready to serve, heat a fryer or large pan with oil over a high heat until hot, about 205°C. Fry the coated balls briefly until golden. Drain on paper towels and transfer to bowls. Serve immediately.
A fragrant dessert of typical Ramadan flavours, with an exciting crunchy twist. Make the day before you need it, for a rapid dessert to wow your guests.