The perfect dessert for a menu of Chinese recipes is either fried berries or pancake ice cream. Given the season, we are counting on the second with a wish to let it go after the summer.
500 gr – ice cream vanilla
85 gr ground cake, biscuit crackers or other product of similar consistency
2 gr – cinnamon
2 large tablespoons of powdered sugar
1 small spoonful of starch
4 large spoons of coconut
2-3 large spoonfuls of milk
Olive oil for panning
Divide vanilla ice cream into 8 balls.
Place them on parchment and leave them in the freezer for 1 hour.
Biscuits, coconut and sugar mix in a blender to make them even finer.
2 eggs are broken down and added to the starch and milk to give a homogeneous mixture.
The ice balls are first placed in the egg mixture, then immersed in the biscuit mixture and then left in the freezer for 1 hour. The procedure is repeated once more.
The ice cream balls thus prepared are left in the freezer for at least 2-3 hours.
Before frying, the olive oil is heated very heavily, the remaining egg crashes and the ice cream is immersed in the egg and then again in the biscuit mixture.
The hold takes 5-7 seconds until the balls become golden.
Pancake ice cream is served instantly in combination with sauces and fruits.