May 03, 2017


Kiwi puree - 4 tbsp
Icing sugar - 4 tbsp
Strawberry puree - 4 tbsp
Vanilla ice cream - 4 scoops of approximately 50 gms each
Sponge cake - 300 gms (bitz into crumbs)
Tempura flour - 300 gms
Oil -  2 cup (to deep fry)
Fresh fruits  -1/2 cup (for garnish)


  • For the kiwi sauce, take the kiwi puree and mix it with 2 tbsp icing sugar and keep it aside. Similarly, for the strawberry sauce, mix 2 tbsp icing sugar to the strawberry puree and keep it aside.
  • Take a scoop of the vanilla ice cream and coat it with the cake crumbs. ensure it retains its shape.Wrap it with aluminium foil and leave it in the deep freezer for 10 minutes.
  • In the meantime, whisk the tempura flour with 300 ml chilled water. Keep it aside for 10 minutes.
  • Heat the oil in a deep pan,. Remove the ice cream balls from the refrigerator, unwrap the aluminium foil, dip each ball in the tempura batter and fry immediately for about 20 seconds.
  • Take it out of the pan and place it on kitchen paper, to drain any excess oil.
  • Serve immediately with fresh fruits and a drizzle of strawberry and kiwi sauce.

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