Hot cherry and litchi compote with coconut-fried vanilla ice cream

July 13, 2014 (Last Updated: January 11, 2019)
Print Recipe

Hot cherry and litchi compote with coconut-fried vanilla ice cream

Serves: 4
Cooking Time: 25 mins plus freezing time

Ingredients

  • Compote

  • 1 x 510g tin morello cherries in syrup
  • 1 x 490g tin litchis in syrup
  • 45ml brown sugar
  • 1 stick lemongrass, peeled

  • Ice cream

  • 140g corn flakes
  • 70g coconut flakes, toasted
  • 2 eggs
  • 10ml sugar
  • 8 small vanilla ice cream balls
  • oil, for frying

Instructions

1

Remove the cherry and litchi juice and add it to a pan with the sugar and lemongrass.

2

Bring to the boil and reduce, stirring constantly for about 8 minutes. Remove the lemongrass and discard. Add the cherries and litchis, and warm through. Set aside and keep warm.

3

For the ice cream, mix the corn flakes and coconut together in a dish. Mix the eggs and sugar well to combine.

4

Roll the ice cream in the sugar mixture and then in the corn flake mixture. Repeat once and freeze for about 1 hour.

5

Heat the oil until hot. Place the ice cream balls carefully into the oil and deep-fry for 15 seconds. Serve immediately with the compote.

More From FHE:

July 13, 2014 (Last Updated: January 11, 2019) By
Send this to a friend