![]() Quickly dip into the hot oil until the coating turns crisp and brown, 8 to 10 seconds. Remove one ball of ice cream at a time from the freezer. Drain for a further 30 seconds, then serve with the caramel sauce. When ready to fry, heat about 3-inches of oil in a medium heavy-duty saucepan to 375 F. Stir in corn flakes and cook for another 5 minutes. Add the cream and simmer for a few minutes until smooth and thick.Ĥ. Heat the oil to 200C and fry the balls two at a time for about 30 seconds, until golden brown. Pull out ice cream and let soften In a large skillet, melt butter. Cover and freeze for at least 6 hours or overnight. Cover and freeze for 1-2 hours or until firm. Sprinkle with the remaining crumb mixture. Spoon half of the softened ice cream over crust and level the top. Cook on medium heat for about five to 10 minutes until it forms a dark caramel. Press half of the crumb mixture into a lightly greased 9-inch springform pan. If you find it easier, you can wrap the crumbed balls in cling film while pressing on the cake to hold them together.Ģ. Roll the frozen balls in beaten egg followed by the breadcrumbs, then return to the freezer overnight.ģ. To make the caramel sauce, melt the butter and brown sugar together in a saucepan. Sprinkle remaining ½ of the Rice Krispies. Smash a layer of vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan. Lay the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps. Return to the freezer for at least four hours, but preferably overnight. In a large bowl, mix softened butter, brown sugar and Rice Krispies cereal together. Stir in cornflakes, cinnamon, and nutmeg until well combined. 1 bought sponge cake, sliced into ½ cm slicesġ. Scoop round balls of the ice-cream on to a lined tray and place in the freezer to firm overnight. Boil for 2 minutes then remove from heat.
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