![]() When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Taste, season with salt and add a more rum if needed. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. ![]() Set over a medium heat and leave until the sugar starts to dissolve. Stir until the sugar looks like very wet sand. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Leave to infuse while you make the caramel. Bring to the boil, then immediately remove from the heat and add the lime zest. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Return to the freezer again, this time for several hours or preferably overnight. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Place on the baking tray and freeze for at least an hour, preferably longer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place a small baking tray in the freezer for at least 20 minutes, until very cold.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |