DEEP-FRIED DOU­BLE-NUT ROSE ICE CREAM

Friday - - Ramadan Recipe Special -

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.

Michael Aram six-com­part­ment serv­ing dish Dh1,375

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